Aztec Cake with Poblano Sauce

Señor Cactus
This version of Aztec cake will fascinate you with its creamy poblano chili sauce and the delicious filling that accompanies this recipe with nopal tortillas, it will simply be spectacular.
Reviewed by Editorial Team of Kiwilimón
4.2
|
5 comentarios
464
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 8 Poblano chiles, roasted and deveined
  • 1/3 onions
  • 1 clove garlic
  • 190 grams cream cheese
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 cup vegetable oil
  • 1 package Señor Cactus® nopal tortilla
  • 1 chicken breast, cooked and shredded
  • 1 cup corn kernels
  • 1 cup zucchini, cut into cubes
  • 1/2 onions, in slices
  • 1 cup Manchego cheese, crumbled
  • sour cream
  • queso fresco, crumbled
  • 1 cup Manchego cheese
  • salt and pepper
Preparation
20 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • Blend the poblano pepper with the onion, garlic, cream cheese, and chicken broth until smooth.
  • Heat the oil, pour in the sauce, season with salt and pepper, and cook for 5 minutes.
  • In a skillet over low heat, heat the oil and lightly fry the nopal tortillas Señor cactus®. Set aside.
  • In a baking dish, place a layer of tortilla, add the chicken, zucchini, corn kernels, onion, poblano sauce, cream, and cheese; repeat the process until all ingredients are used.
  • Add the manchego cheese and bake for 15 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by