Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of corn, drained
- 1/4 cup of milk
- 1/4 cup of cream
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 4 eggs
- 2 cups of cornmeal
- 1/2 cup of butter, melted
- 1/4 cup of sugar
- 1/2 cup of grated Parmesan cheese
Special Equipment Needed:
- 9-inch baking dish
- Mixing bowls
- Skillet
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, sauté the onion, garlic, red bell pepper, and green bell pepper until they are soft.
4. Add the can of corn, milk, cream, paprika, and salt and pepper to the skillet. Mix well and cook for 5 minutes.
5. Crack the eggs into the skillet and mix them into the corn mixture. Cook for an additional 5 minutes.
6. In a mixing bowl, combine the cornmeal, melted butter, sugar, and Parmesan cheese. Mix well.
7. Spread half of the cornmeal mixture into the bottom of the baking dish.
8. Pour the corn and egg mixture on top of the cornmeal mixture in the baking dish.
9. Sprinkle the chopped bacon on top of the corn and egg mixture.
10. Spread the remaining cornmeal mixture on top of the bacon.
11. Bake the Bacon and Egg Pastel de Choclo for 45 minutes or until the top is golden brown.
12. Let the dish cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 485
Fat per serving: 26g
Carbohydrates per serving: 50g
Protein per serving: 14g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of red and green bell peppers, you can use any color bell pepper you prefer.
- Instead of Parmesan cheese, you can use cheddar or any other type of cheese.
Variations:
- You can add diced potatoes to the corn mixture for a heartier dish.
- You can add diced jalapeños for a spicy kick.
- You can add diced tomatoes for a fresher taste.
Tips and Tricks:
- Make sure to drain the can of corn before adding it to the skillet.
- Use a whisk to mix the eggs into the corn mixture.
- Let the Bacon and Egg Pastel de Choclo cool for 10 minutes before serving to allow the dish to set.
Storage Instructions:
- Store any leftover Bacon and Egg Pastel de Choclo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Bacon and Egg Pastel de Choclo, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the Bacon and Egg Pastel de Choclo in the baking dish for a rustic look.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve the Bacon and Egg Pastel de Choclo with a side salad for a complete meal.
Suggested Side Dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the top of the Bacon and Egg Pastel de Choclo is not browning, turn on the broiler for the last 2-3 minutes of cooking.
Food Safety Advice:
- Make sure to cook the Bacon and Egg Pastel de Choclo to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Pastel de Choclo is a traditional Chilean dish made with ground corn, meat, onions, and spices.
Flavor Profiles:
- The Bacon and Egg Pastel de Choclo has a savory and slightly sweet flavor from the cornmeal and sugar.
Serving Suggestions:
- Serve the Bacon and Egg Pastel de Choclo as a main dish for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chilean