Hispanic Hearty Chicken and Corn Pie Recipe
Directions
Preheat oven to 400ºF. Transfer the dough to a lightly greased 9-inch pie dish. Fold any excess dough under itself and crimp the edges decoratively. Prick the dough lightly with a fork all over. Bake the crust until the edges begin to brown, pressing the bottom and sides of the crust occasionally with the back of a fork, about 15 minutes. Cool slightly.
Reduce the oven temperature to 325ºF. Over medium heat, melt butter in a medium skillet and sauté the green onion and red pepper until soft. Remove from the heat and allow to cool slightly. In a large bowl, add the corn, chicken, parsley, green onion and red pepper.
Stir to combine and season the mixture with salt and black pepper to taste. Add the cream cheese and eggs to the chicken mixture. Mix thoroughly and pour the mixture into the pre-baked shell, smoothing the top.
Bake the tart in the middle of the oven for 35-40 minutes or until the filling is set. Cover the crust with aluminum foil if it begins to get too dark. Allow the tart to rest for at least 15 minutes before serving. Serve warm or at room temperature.
Other Hispanic Kitchen recipes:
Roasted Tomatillo-Chayote Soup
Fall Treat Recipe: Pumpkin Empanada
Hispanic Kitchen and Jorge Bravo:
Hispanic Entrepreneur Founds Hispanic Kitchen
https://latinbusinesstoday.com/hispanic-entrepreneur-founds-hispanic-kitchen/
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorges goal is to provide a connection to Latin culture through food. You can find Hispanic Kitchen on the Web at https://www.hispanickitchen.com.
