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2 cups of Poblano pepper Strips (Rajas) frayed, for the filling
1 potato raw grated, for filling
1/4 of liter of cream for the filling
Salt and pepper, for the filling
1 egg for the brightness of the pie
30 grams of sugar for the brightness of the pie
50 grams of Philadelphia® cream cheese for the dressing
1 tablespoon of Mayonnaise for the dressing
1 tablespoon of chipotle peppers in adobo sauce for the adderazo
1 teaspoonful of oil to flour the mold
flours to flour the mold
Preparation
Preheat the oven to 180.
ENHARINING MOLD: In a rectangular mold or refractory put a tablespoon of oil, spread with a napkin all over the surface of the mold, put flour to stick to the entire mold and remove excess.
PIE BASE: On a table sprinkle flour and on this roll with the roller half of the paste to the size that covers the entire mold both the base and walls, should be the base half a centimeter thick, place it on the mold and in the base chop a bit.
Bake for 7 minutes or this medium cooked.
FILLING: In a pan put the oil with the onion to acitronar, add the grains of corn, the epazote branch let them fry a little, add the broth and let the grains soften and take the flavor of the epazote.
Add the potatoes, let them cook a little, add the rajas, salt and pepper, remove from the heat and wait for it to cool, remove the epazote branch.
Add the cream.
EMPANADA COVER: Extend the other half of the dough on the table with the help of the roller to fit the size of the mold.
Put the filling on the half cooked pasta and on the stuffing put the pie cover. Make small incisions on the lid.
BRIGHTNESS OF THE PIE: in a cup beat the egg with a spoonful of sugar, with a fork or brush varnish the pie and finally sprinkle a little sugar.
Lower the oven temperature to 150 °, bake for 35 minutes or until golden brown.
DRESSING: Beat the cheese, the mayonnaise with the chipotle chiles marinated to make the accompanying dressing.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
708
kcal
35%
Carbohydrates
78.0
g
26%
Proteins
14.9
g
30%
Lipids
41.1
g
63%
Fiber
13.6
g
27%
Sugar
6.5
g
7.2%
Cholesterol
29.1
mg
9.7%
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