Name: Chicken Aztec Cake with Poblano Sauce
Prep time: 60 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 onions, for the sauce; 2 cloves garlic, roasted with skin, for the sauce; 5 Poblano chiles, cleaned and deveined, for the sauce; 1 cup chicken broth, for the sauce; 2 cups whipping cream, for the sauce; 1 cup cream cheese, for the sauce; 1 cup fresh cilantro, for the sauce; 1 pinch salt; 1 pinch pepper; 2 tablespoons vegetable oil, for the filling; 1 cup onion, sliced, for filling; 1 tablespoon garlic, finely chopped, for filling; 3 cups chicken, cooked and shredded; 1 cup Poblano chile strips, for filling; 1 cup yellow corn kernels, for filling; vegetable oil, for frying; 1/2 kilos corn tortillas; 2 cups Manchego cheese, shredded; 1 cup asadero cheese, shredded; sour cream, for garnish; corn kernels, for garnish; queso fresco, crumbled, for garnish; avocado, for garnish; fresh cilantro, for garnish

Preparation

30 mins

Low

Preheat the oven to 200° C For the sauce, blend the onion with the garlic, poblano chili, chicken broth, heavy cream, cream cheese, cilantro, salt, and pepper until you get a smooth sauce. Reserve half for the filling and half for serving.

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Chicken Aztec Cake with Poblano Sauce

Ingredients

Preparation

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