Yuca and Corn Casserole Cups with Ají Dulce Chicken, Avocado, and Llanero Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a muffin pan or 6 small ramekins with some of the vegetable oil.

2. 2

   Mash the cooked yuca while still warm in a large bowl until smooth. Add the pre-cooked cornmeal, melted butter, egg, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix until a uniform, moldable dough forms.

3. 3

   Divide the yuca-corn dough into 6 portions. Press each portion into the greased mold to form cups with an even base and sides.

4. 4

   Bake the empty cups for 15 minutes at 200 °C / 400 °F, until they begin to set and lightly brown around the edges.

5. 5

   Meanwhile, heat the remaining vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 3 minutes. Stir in the ají dulce peppers and garlic, and sauté for 2 more minutes.

6. 6

   Add the diced tomato, cumin, the remaining salt, and the remaining black pepper. Cook for 4 minutes, stirring, until the tomato softens and creates a juicy base.

7. 7

   Add the shredded chicken and chicken broth. Cook for 5 to 7 minutes over medium heat until the filling is moist but not runny. Stir in half of the chopped cilantro and mix well.

8. 8

   Remove the cups from the oven and fill each one with the chicken mixture. Return them to the oven for 10 more minutes at 200 °C / 400 °F so the flavors meld and the edges turn more golden.

9. 9

   Toss the avocado with the lime juice and the remaining cilantro in a small bowl to keep it fresh and seasoned.

10. 10

    Take the casserole cups out of the oven, let them rest for 5 minutes, then top each one with the dressed avocado and grated or crumbled Llanero cheese. Serve hot.