Poblano Aztec Cake

Capullo
You're going to love this poblano aztec cake, as it is prepared with poblano chili strips and is accompanied by sour cream, making it ideal as part of your weekly menu. Additionally, it is cooked with Aceite Capullo®, which preserves the flavor of your meals. Enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 5 Poblano chiles, roasted, without stems or seeds, peeled, for the sauce
  • 1 cup sour cream, for the sauce
  • 1 1/2 cups chicken broth, for the sauce
  • 1/4 bunches cilantro, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • Capullo® 100% pure canola oil
  • 20 corn tortillas
  • 2 cups chicken breast, cooked and shredded
  • 1 cup yellow corn kernels, canned, drained
  • 1 cup Poblano chile strips
  • 1 cup panela cheese, in cubes
  • 2 cups Manchego cheese, grated
  • sour cream, to accompany
Preparation
1h
30 mins
Low
  • Prepare the sauce: blend the onion, garlic, poblano pepper, sour cream, chicken broth, cilantro, and enough salt and pepper until well combined and a semi-thick consistency is obtained.
  • Pour the equivalent of one tablespoon of Aceite Capullo® 100% pure canola oil into a hot pot and then add the blended sauce. Mix with a spoon and cook over medium heat for 10 minutes or until the sauce thickens slightly. Remove from heat and set aside until use.
  • Now prepare the tortillas! Pour at least 3 tablespoons of Aceite Capullo® 100% pure canola oil into a semi-deep frying pan, heat over medium heat, and cook the tortillas for at least 30 seconds on each side, so they remain soft but do not break. Remove and place on a plate with absorbent paper.
  • Assemble the aztec cake in a baking dish: place a layer of corn tortillas, then pour the poblano sauce, add some shredded cooked chicken, yellow corn kernels, poblano strips, and cubes of panela cheese.Repeat until the dish is filled to ¾ full, and remember that the last layer should only be tortillas and sauce. Then, add manchego cheese to taste, cover with aluminum foil, and bake at 180 °C for 20 minutes.
  • Once the poblano aztec cake is ready, serve immediately and accompany with sour cream to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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