Prepare this delicious roasted potato cake, with strips and little corn mixed with cream, topped with melted asadero cheese; this warm and cheesy dish is full of spicy and creamy flavors. You will love it.
In a bowl, marinate the potatoes with olive oil and season with salt and pepper, place the potatoes on a baking sheet and bake for 20 minutes or until crispy or cooked. Remove from the oven and set aside.
Heat a griddle over high heat, roast the chiles and wrap them in a plastic bag to sweat, clean the chiles, remove the veins and seeds. Cut the chiles into strips and set aside.
In a bowl, mix the poblano pepper, the yellow corn, the sour cream, and half of the asadero cheese, season to your liking and set aside.
In a glass bowl, place the potatoes you baked and add some of the previous mixture, add the desired layers until the mold is full, sprinkle some grated cheese and bake in the oven for 10 minutes or as long as necessary.
Cut a piece, serve, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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