Chilean chicken and corn stuffed pancakes

 Chilean chicken and corn stuffed pancakes, Panqueques rellenos de pollo y chocloINGREDIENTS:

    Ingredients for the pancakes:

    • 2-1/4 Cup flour.   
    • 2 Cups milk.   
    • 1/4 Cup butter.   
    • 3 Eggs.   
    • 1 Pinch of salt.

    Ingredients for the filling:

    • 2 Chicken breasts.   
    • 1 Onion.   
    • 1 Leek.  
    • 1 Green pepper.   
    • 1/4 Cup butter.   
    • 2 Corn cobs, degrained.   
    • Salt and white pepper.   
    • 1 Sprig of coriander.   
    • Fresh oregano.
    • 2 Cups 18% fat cream.

    DIRECTIONS:

    Blend all the ingredients and let stand for 20 minutes. Grease a Nonstick aluminum Magefesa pan with butter or olive oil. Pour in a dollop of cream, spreading over the entire pan surface of the pan. Allow for the dough to set and then flip over to cook the other side. Remove pancakes from the pan and reserve.
    Directions for the filling:
    Chop onion, leek and green pepper into thin Julienne strips. Melt butter in a Nonstick aluminum Magefesa pan and cook vegetables until soft. Slice chicken breasts and cut the fillets into long thin strips. Season with salt and pepper to taste and add to the pan. Cook until golden brown on both sides. Add the coriander and finely chopped oregano. Pour in the cream. Add the corn and let cook until you get a creamy mixture. Filled pancakes with mixture and serve. For a nice twist on the recipe, sprinkle the stuffed pancakes with grated cheese and place in the oven until cheese bubbles and browns slightly.

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