2 Photos
Select File

Validate Cancel

Poblano Chicken Sandwich Cake

50 mins
25 mins
Super List
Upload a picture
To print
One of the best dishes is without doubt, the sandwich cake, that's why we prepare this delicious recipe for Poblano Chicken Sandwich Cake. This easy recipe is made with slices of a loaf of bread and filled with chicken prepared with corn. The best part is that it is covered with a delicious poblano chile cream.

The best tip we can give you when making this sandwich cake is that when you mix the ingredients for the cream, do not mix too much, since you could cut the cream. Also, for the cream to have a good consistency, you should let it cool for 30 minutes.
Learn more about Brenda Villagomez


8 portions
  • 2 tablespoons butter, for the filling
  • 1/2 cups onion, finely chopped, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 1 cup rajas poblanas, for the filling
  • 3/4 cups corn kernels, for the filling
  • 2 1/2 cups chicken breast, cooked and shredded, for filling
  • enough salt and pepper
  • 4 poblano peppers, for the cream
  • 1 cup whipping cream, for the poblano cream
  • 1/4 cups fresh coriander, for the poblano cream
  • 3 cream cheeses, for the cream, 190g c/u (6.7 oz each)
  • 9 slices box bread, without edges
  • enough sour cream, to decorate
  • enough corn, baby corn, to decorate
  • enough fresh coriander, to decorate


In a pan over medium heat, heat the butter, add the onion with the garlic and add the poblano slices, the corn, the chicken breast and cook for 5 minutes, season with salt and pepper. Remove and let cool.
In a comal over medium heat, grill the chiles on all sides. Put them in a bag and let sweat at least 20 minutes. Remove from the bag and with the help of a knife, peel the peppers and remove the seeds and veins.
Blend the chiles with the whipping cream, season with salt and pepper. Refrigerate 30 minutes.
Beat the cream cheese and add the poblano cream, continue beating until completely incorporated. Rectify seasoning.
On a rectangular serving plate form a row of 3 slices of bread, cover with a little poblano cream, add a little of the chicken filling and cover with bread. Repeat until you have 3 layers.
Cover the sandwich cake top and sides with the rest of the poblano cream. Decorate with sour cream, baby corn and cilantro.
Refrigerate until serving.


On a rectangular serving platter, decorated with baby corn and cilantro.


Try not to liquefy the cream too long so it does not curdle. If this happens, just add 2 tablespoons of oil and lightly blend to integrate. For the poblano cream to have a stable consistency, let it cool for 30 min.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Elmer Paulino
04/05/2020 23:23:24
Deli deli
Juan Carlson Rodriguez
27/12/2019 11:16:29
Super recomendado, ya lo hice para navidad y lo volveré a hacer (y ahora más grande) para la cena de fin de año 🖤🤤
Rocio Escamilla Peraza
14/09/2019 07:32:15
Se ve deliciosa!
Miguel Franco
08/07/2019 11:00:23
Que delicia!!!!
DianiSs López
14/06/2019 14:46:32
Me enamoré... Lo haré y subiré fotito 😍

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.