This Torta Salgada takes a classic Brazilian savory cake and gives it a Mexican twist. It features juicy rotisserie chicken in a smoky chipotle-infused tomato sauce studded with creamy pockets of cream cheese.
It's the perfect meal for a busy week, easily prepared in advance. Simply make the filling one day, let it chill in the fridge, then prepare the savory cake batter the next day, assemble, and bake.
Voilà! In just 40 minutes, a delicious dinner is served. This easy, savory cake makes a lovely brunch, lunch, or dinner. It features a tender, moist cake with a flavorful chicken filling that's dotted with delicious cream cheese.
This recipe calls for store-bought rotisserie chicken, but any leftover roast chicken or boiled chicken will work. If you love this Torta Salgada as much as we do, be sure to check out our Torta Salgada com Frango and Fish Casserole.
How to Make Torta Salgada
Note: The full instructions are provided in the recipe card below.
Heat olive oil in a skillet over medium heat. Sauté tomatoes, onion, chipotle pepper, garlic, chicken bouillon, sugar, and the white part of the scallion until soft, about 15 minutes.
Stir in the green scallions, cilantro, black pepper, oregano, paprika, and shredded chicken. Remove from heat and cool.
Preheat the oven to 350°F (177°C)-butter and flour a 9'' x 13'' rectangular Pyrex baking dish.
Mix flour and baking powder in a bowl. Blend eggs, milk, oil, pepper, and salt until smooth.
Combine egg mixture with flour, stirring gently. Pour half into the baking pan, add chicken filling evenly, then top with remaining batter.
Dot with cream cheese and bake for about 45 minutes until a toothpick comes out clean.
Cool for 10 minutes, cut into squares, and serve warm.
Watch Recipe Video
Camila's Tips
- For convenience, I use shredded rotisserie chicken in the filling, but you can also use leftover cooked chicken or poached chicken breast.
- To enhance the filling and add more texture and flavor to your savory chicken cake, try adding fresh, frozen, or canned corn, peas, freshly grated carrots, or green olives.
Pair with
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Recipe
Torta Salgada
Equipment
- Wooden Spoon or Heat Resistant Spatula
- 13× 11-inch (4 quarts) rectangular pyrex pan
Ingredients
For the Chicken Filling:
- 500 g Rotisserie Chicken , shredded. You can use boiled chicken if preferred.
- 1 large onion , chopped
- 4 Roma tomatoes , chopped
- 3 scallions , white and green parts, chopped
- ½ cup fresh cilantro , chopped
- 4 garlic , finely minced or 1 teaspoon granulated garlic
- 1 tablespoon Knorr Chicken flavor Bouillon or 1 teaspoon kosher salt , adjust to taste
- 1 teaspoon light brown sugar or white sugar
- ½ teaspoon ground black pepper , to taste
- 6 pieces Chipotle peppers in Adobo Sauce, chopped plus 2 tablespoons of the sauce it came in You can substitute 1 red bell pepper for a milder flavor.
- 2 tablespoons Paprika
- 1 tablespoon Dried Oregano
- 3 tablespoons Extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 375 g (3 cups) all-purpose flour
- 1 teaspoon Kosher salt
- 420 ml (2 cups) whole milk, room temperature
- ¼ teaspoon ground black pepper
- 4 large eggs , room temperature
- 210 ml (1 cup) avocado oil or any neutral-flavored oil
- 1 tablespoon non-aluminum baking powder
- 8 oz full fat cream cheese
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the tomatoes, onion, chipotle pepper, garlic, chicken bouillon, sugar, and the white part of the scallion and cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened about 20 minutes.
- Stir in the green parts of the scallions, cilantro, black pepper, oregano, and shredded chicken. Taste and adjust seasonings as needed. Turn off the heat and set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9'' x 13'' rectangular Pyrex baking dish; dust with flour, tap out the excess, and set aside.
- In a medium bowl, combine the flour and baking powder; set aside. In a blender jar, blend the eggs, milk, oil, pepper, and salt until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don't over-mix!
- Pour half of the batter into the prepared pan. Spread the chicken filling evenly on top of the batter. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to cover the filling completely. Use a spoon to spread the batter if needed. Dot it with cream cheese,
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the Torta Salgada from the oven and let it cool for 10 minutes. Cut it into squares and serve warm. Enjoy!
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
