x
Yamilette

Yamilette González

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Poblano Chicken Sandwich Cake

50 min
25 min
Easy
184
Favorites
Collections
Glider
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.

Ingredients

8 servings
  • 2 spoonfuls of Butter for the filling
  • 1/2 Cup of onion finely chopped, for filling
  • 1 tablespoon of garlic finely chopped, for filling
  • 1 Cup of rajas poblanas for the filling
  • 3/4 of Cup of corn kernels for the filling
  • 2 1/2 cups of chicken breast cooked and shredded, for filling
  • enough of salt and pepper
  • 4 pieces of poblano pepper for the cream
  • 1 Cup of whipping cream for the poblano cream
  • 1/4 of Cup of coriander for the poblano cream
  • 3 pieces of cream cheese for the cream, 190g c/u (6.7 oz each)
  • 9 slices of box bread without edges
  • enough of sour cream to decorate
  • enough of corn baby corn, to decorate
  • enough of coriander to decorate

    Preparation

    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.

    PRESENTATION

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

    TIPS

    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.
    Calories
    301
    kcal
    15%
    Carbohydrates
    9.1
    g
    3.0%
    Proteins
    26.3
    g
    53%
    Lipids
    17.9
    g
    28%
    Fiber
    1.7
    g
    3.3%
    Sugar
    3.4
    g
    3.7%
    Cholesterol
    117
    mg
    39%
    Esha
    Rate this tip
    Ratings (3)
    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.

    Submit
    ADVERTISING
    ADVERTISING
    ADVERTISING