Brazilian Torta with Chorizo, broccoli and cheese filling

Brazilian Torta is a breaded pie. Something along the lines of what we know as “pot pie” only the breading is something rather simple thrown together in a blender. It’s an easy and quick dish that I like to make with leftover roasted chicken, veggies or whatever is available in the fridge. Whenever we go on road trips or picnics I make Torta. It’s a must!

I had one fresh chorizo (Whole Foods meat counter) and lots of steam broccoli left from our Christmas Eve feast. The Torta turned out delicious! You can be creative with the filling. Everything goes, but my favorite combinations are:

  • Roasted chicken and hearts of palms
  • Tomato, mozzarella and ham
  • Chorizo and broccoli

You’ll need approximately 4 cups of filling for the following Torta recipe:

  •  3 eggs
  • 1 cup of canola oil
  • 2 cups of milk
  • 1 tsp of salt
  • ½ cup of Parmesan cheese (or any grated cheese)
  • 2 cups of flour
  • 1 tbs of baking powder

Mix all ingredients in the blender for 5 minutes. Coat a deep dish or large rectangular baking pan with cooking spray or oil. Pour half of the blended batter  into the baking dish. Next, layer your filling evenly over the batter. Top that with the leftover batter. Smooth over with a spoon. Sprinkle any kind of shredded cheese. Bake at 360F for 30 to 40 minutes or until the top is golden brown.  Let it cool off completely before cutting and serving. Eat it cold or warm.



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