Corn, Chicken, and Poblano Cake

Corn, Chicken, and Poblano Pie Recipe

This pie is a delicious and traditional combination that brings together the intense flavors of poblano, the sweetness of corn, and the succulent texture of chicken. Ideal for a comforting and flavorful homemade meal. Its preparation is accessible, perfect for those who enjoy exploring traditional Mexican flavors with a gourmet touch.

Preparation time

To organize yourself better, here is the estimated time needed to prepare this traditional and flavorful pie:

• Preparation: 25 minutes
• Cooking: 40 minutes
• Total: 65 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the filling

• 2 cups cooked and shredded chicken
• 3 poblano chilies roasted, peeled, and cut into strips (rajas)
• 1 cup fresh or frozen corn kernels
• 1/2 cup finely chopped onion
• 2 tablespoons of butter
• Salt to taste

For the pie mixture

• 3 cups of corn kernels (can be canned, drained)
• 1 cup of sour cream
• 3 eggs
• 1 cup of grated fresh cheese
• 1/2 cup of wheat flour
• 1 teaspoon of baking powder
• Salt and pepper to taste

If you can't find poblano chile fresh, you can substitute it with an Anaheim or sweet jalapeño pepper, adjusting the amount to maintain the appropriate spice level. Fresh corn always provides better texture, but frozen or canned can work if drained very well.

Utensils we will use

• Medium frying pan
• Pot for cooking chicken
• Large mixing bowl
• Knife and cutting board
• Measuring spoons
• 20x20 cm baking dish (you can use a square cake pan or a casserole dish)
• Manual or electric whisk

Preparation

1. Prepare the chicken and poblano filling

1. Roast and prepare the poblanos.
   • Place the poblano peppers over direct flame or on a griddle until the skin is completely charred.
   • Then, set them aside in a plastic bag to sweat and facilitate peeling.
   • Wash under cold water and very carefully remove the skin, seeds, and cut into medium strips.
2. Place the poblano peppers over direct flame or on a griddle until the skin is completely charred.
3. Then, set them aside in a plastic bag to sweat and facilitate peeling.
4. Wash under cold water and very carefully remove the skin, seeds, and cut into medium strips.
5. Sauté the onion and corn.
   • In a pan, heat the butter over medium heat and add the chopped onion.
   • Cook until transparent, approximately 5 minutes.
   • Add the corn kernels and sauté for 3 more minutes to develop flavor.
6. In a pan, heat the butter over medium heat and add the chopped onion.
7. Cook until transparent, approximately 5 minutes.
8. Add the corn kernels and sauté for 3 more minutes to develop flavor.
9. Mix with the chicken.
   • Add the shredded chicken and poblano strips to the pan.
   • Stir gently to combine, season with salt and pepper and cook everything together 3 more minutes.
10. Add the shredded chicken and poblano strips to the pan.
11. Stir gently to combine, season with salt and pepper and cook everything together 3 more minutes.

2. Prepare the pie mixture

1. Blend or process the corn.
   • You can use a blender or a food processor to grind the corn kernels until you get a slightly smooth mixture, leaving some whole kernels for texture.
2. You can use a blender or a food processor to grind the corn kernels until you get a slightly smooth mixture, leaving some whole kernels for texture.
3. Whisk eggs and cream.
   • In a bowl, whisk the eggs with the sour cream until the mixture is homogeneous.
4. In a bowl, whisk the eggs with the sour cream until the mixture is homogeneous.
5. Incorporate flour, baking powder, and cheese.
   • Add the flour, baking powder, grated fresh cheese, and the corn mixture little by little to the egg mixture.
   • Season with salt and pepper and mix with enveloping movements to avoid losing air.
6. Add the flour, baking powder, grated fresh cheese, and the corn mixture little by little to the egg mixture.
7. Season with salt and pepper and mix with enveloping movements to avoid losing air.

3. Assemble and bake the corn, chicken, and poblano pie

1. Prepare the dish.
   • Grease with a little butter or use parchment paper to prevent sticking.
2. Grease with a little butter or use parchment paper to prevent sticking.
3. Assemble in layers.
   • Pour a portion of the corn mixture into the mold, distribute it well so that it is even.
   • Add a layer of the chicken filling with poblano and corn, spreading to cover everything.
   • Cover with the remaining corn mixture.
4. Pour a portion of the corn mixture into the mold, distribute it well so that it is even.
5. Add a layer of the chicken filling with poblano and corn, spreading to cover everything.
6. Cover with the remaining corn mixture.
7. Bake.
   • Preheat the oven to 180°C (350°F).
   • Bake for approximately 35 to 40 minutes, or until a knife inserted comes out clean.
8. Preheat the oven to 180°C (350°F).
9. Bake for approximately 35 to 40 minutes, or until a knife inserted comes out clean.

To finish and serve

Remove the cake from the oven and let it rest for a few minutes before cutting so it doesn't fall apart. You can accompany it with a fresh salad or a light sauce to highlight The poblano flavors and the creamy texture of the Corn and Chicken. Serve hot to enjoy it best.

Approximate Nutritional Information per serving

• Calories: 350 kcal
• Proteins: 25 g
• Fats: 15 g
• Carbohydrates: 30 g
• Fiber: 4 g

The values are approximations for a standard serving of the cake.

5 keys to make your Corn, Chicken, and Poblano Pie perfect

• Choose fresh and well-roasted poblanos: The burnt skin must be completely removed to avoid a bitter taste.
• Do not overload the mixture: Maintain the balance between the corn and the other ingredients so it doesn't become heavy.
• Season with care: Adjust the salt and pepper right at the end to prevent the fresh cheese from adding too much salt.
• Preheat the oven well: This helps the cake rise and cook evenly.
• Let it rest before cutting: A short rest improves the texture and facilitates plating.

When is it ideal to enjoy Corn, Chicken, and Poblano Pie?

This cake is an excellent option for family gatherings or for a Sunday where you want to treat your loved ones with traditional dishes that maintain the soul of home cooking. It is also perfect in temperate or cold climates because it offers a feeling of comfort and satiety, ideal as a main course accompanied by a good refreshing drink or a simple broth. Due to its seasoning and texture, it is well-suited for informal celebrations and moments when you want to combine flavor with practicality.

Comparison table: Corn, Chicken, and Poblano Pie and similar recipes

Share your experience preparing Corn, Chicken, and Poblano Pie

Cooking is for experimenting and sharing. I invite you to tell us how this cake turned out for you, if you tried any variations or what alternative ingredients you used. It's also very valuable to know tricks or shortcuts you discovered when preparing it. Leave us your comment so we can all learn together and enjoy more of this Corn Delights, the House of the Poblano and the unique flavor brought by the Gourmet Poblano Chicken and the Magic Corn!

Culinary glossary for Corn, Chicken, and Poblano Pie

• Rajas: Thin strips of roasted and peeled poblano chili.
• Sour cream: Slightly fermented cream that provides acidity and smoothness.
• Fresh cheese: White and soft cheese, typical Mexican, does not melt like manchego.
• Baking powder: Leavening agent that helps the mixture rise and become fluffy.
• Roasting chilies: Method of cooking directly over fire so that the skin burns and can be easily removed.