- Chicken1 Piece(s)1 small cooked
- Red Pepper1 Piece(s)
- Onion1 Piece(s)one small onion
- Clove of Garlic1 Piece(s)
- CorianderAs neededfresh
- Cheddar240 Gram(s)strong cheddar
- Salasa125 Milliliter(s)store-bought salsa
- Corn250 Milliliter(s)frozen
- Butter30 Milliliter(s)
- Flour15 Milliliter(s)
- Milk625 Milliliter(s)
- Egg2 Piece(s)
- Salt1 Teaspoon(s)
- Cornmeal125 Milliliter(s)
A traditional Mexican chicken pie is classic comfort food and its a recipe that you will make again and again. Try it and you will taste one of the best Mexican recipes.
Prepare chicken and condiments
Boning the chicken then cut it into bite-size pieces.
Cut the pepper and onion into small dice.
Peel and chop the garlic finely.
Cut the coriander with scissors to obtain 1/3 cup (80 ml).
Grate the Cheddar cheese.
Reserve 1 cup (250 ml) for the mixture and 1 cup (250 ml) for the garnish.
Cooking the Mexican Chicken Pie
In a bowl, combine the chicken, pepper, salsa, corn and cilantro.
In a medium saucepan, melt the butter over medium heat.
Saute onion and garlic until tender.
Sprinkle with flour and whisk for 1 minute.
Add the milk gradually, continuing to whisk.
Bring to a boil, then reduce the heat.
Whisk for 2 to 3 minutes, until the mixture is smooth and thick.
Remove from fire.
Add the Cheddar.
Add the chicken pie mixture.
Pour into a 10-inch (25 cm) square baking dish.
Pie Garnish preparation
Scramble the eggs.
In a saucepan, bring the milk, butter and salt to a boil.
Gradually add the cornmeal.
Whisk continuously until the preparation has thickened, about 3 minutes.
Remove from fire then add the Cheddar and eggs.
Using a large spoon, pour the mixture over the chicken mixture.
Bake for 15 to 20 minutes, until the center of the pâté is hot.
Serve your Mexican chicken pie hot.