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colombian

Baked Cassava Pastel with Shredded Chicken and Pepper

This baked dish pairs cooked cassava, mashed with cooked chicken thigh, shredded, bell pepper, small dice and queso fresco, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
88 g Carbohydrates
20 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 206g cooked cassava (yuca), mashed 330 kcal
  • 90g cooked chicken thigh, shredded 109 kcal
  • 22g queso fresco, crumbled 66 kcal
  • 51g bell pepper, small dice 16 kcal
  • 39g white onion, diced 16 kcal
  • 13g tomato paste 11 kcal
  • 6g olive oil 53 kcal
  • 6g unsalted butter 43 kcal
  • 39g water 0 kcal
  • 0.32 tsp (1g) kosher salt 0 kcal
  • 0.16 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. olive oil
    Preheat oven to 400 F (205 C). Lightly oil a small baking dish.
  2. cooked cassava (yuca)unsalted butterkosher saltblack pepper
    Mix the mashed cassava with butter, salt, and black pepper until smooth.
  3. bell pepperwhite onionolive oil
    In a skillet over medium heat, warm olive oil and saute onion and bell pepper 4 minutes.
  4. cooked chicken thightomato pastewater
    Add shredded chicken and tomato paste; cook 2 minutes. Add water and simmer 2-3 minutes until saucy.
  5. cooked cassava (yuca)cooked chicken thighqueso fresco
    Spread half the cassava mash in the dish, add the chicken filling, then top with remaining cassava. Sprinkle queso fresco over the top.
  6. Bake 18-22 minutes until bubbling and lightly browned. Rest 5 minutes before serving.

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