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Alejandra Cota

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Pastel Azteca de Pollo con Salsa Poblana

30 min
30 min
Easy
47
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Is there a better mix than chicken with poblano chili? Pamper your family with this delicious recipe for Aztec Chicken Cake with Poblana Sauce, prepared with rajas, corn and creamy sauce. Also, you can grill it with grilled cheese and Manchego. If you want this version of Pastel Azteca to be lighter, we recommend heating the tortillas on a comal, instead of frying them.
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Ingredients

8 servings
  • 1/2 piece of onion for the sauce
  • 2 cloves of garlic Roasted with shell, for sauce
  • 5 pieces of poblano pepper clean and deveined, for the sauce
  • 1 Cup of chicken soup for the sauce
  • 2 cups of whipping cream for the sauce
  • 1 Cup of cream cheese for the sauce
  • 1 Cup of coriander for the sauce
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 2 spoonfuls of vegetable oil for the filling
  • 1 Cup of onion filleted, for filling
  • 1 tablespoon of garlic finely chopped, for filling
  • 3 cups of chicken cooked and deshebrado
  • 1 Cup of rajas poblanas for filling
  • 1 Cup of corn yellow, shelled, for filling
  • enough of vegetable oil to fry
  • 1/2 kilo of Corn tortillas
  • 2 cups of Manchego cheese grated
  • 1 Cup of asadero cheese grated
  • enough of sour cream to decorate
  • enough of corn kernels to decorate
  • enough of cheese fresh, crumbled, to decorate
  • enough of avocado to decorate
  • enough of coriander to decorate

    Preparation

    Preheats the oven 200 ° C
    For the sauce, blend the onion with the garlic, chile poblano, the chicken broth, the cream to beat, the cream cheese, the cilantro, the salt and the pepper until obtaining a smooth sauce. Reserve half for the filling and half for serving.
    Heat a pan over medium heat with the oil, cook the onion, garlic, chicken, rajas poblanas and yellow corn, add half of the poblano sauce and cook for 5 minutes, season and remove.
    Heat a pan with the oil and fry the tortillas lightly so that they soften, about 30 seconds. Remove and drain on absorbent paper.
    In a refractory glass oven, put a layer of tortilla, add a little of the stuffing, Manchego cheese and repeat until you get several layers and fill the mold. Finish with tortillas, cover them with the sauce that you reserved, Manchego cheese and the asadero cheese.
    Bake for 10 minutes so that the cheese melts. Remove and cut into slices. Serve with more sauce as a mirror, decorate with cream, corn, fresh cheese, avocado and cilantro.

    PRESENTATION

    Serve with sour cream, corn, cilantro, fresh cheese and avocado.

    TIPS

    If you want a lighter version, heat the tortillas on a comal, instead of frying them.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1032
    kcal
    52%
    Carbohydrates
    48.2
    g
    16%
    Proteins
    57.9
    g
    116%
    Lipids
    67.3
    g
    104%
    Fiber
    6.9
    g
    14%
    Sugar
    11.3
    g
    13%
    Cholesterol
    278
    mg
    93%
    Esha
    Rate this Tip.
    Ratings (2)
    Lidia Velasco
    17/03/2019 23:24:46
    Que deliciosos los voy a preparar
    Nydia Duquezne
    15/03/2019 00:19:54
    Delicioso el pastel

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