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Aztec cake with Poblano sauce

20 min
20 min
Easy
4.2
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368
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This version of Aztec cake will fascinate you with its creamy poblano chile sauce and the delicious filling that accompanies this recipe with the cactus tortillas will simply be spectacular.
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Ingredients

8 servings
  • 8 poblano peppers roasted and deveined
  • 1/3 of onion
  • 1 clove of garlic
  • 190 grams of cream cheese
  • 1 cup of chicken soup
  • 2 tablespoons of oil
  • 1 cup of oil
  • 1 package of Nopal Tortillas Señor Cactus®
  • 1 chicken breast Cooked and shucked
  • 1 cup of whole kernel corn
  • 1 cup of zucchini cut into cubes
  • 1/2 onion sliced
  • 1 cup of manchego cheese fallen apart
  • to taste of cream
  • to taste of fresh cheese fallen apart
  • 1 cup of manchego cheese
  • to taste of salt and pepper

Preparation

Preheat the oven to 180 ° C.
Blend the poblano pepper with the onion, garlic, cream cheese and chicken stock, until a homogeneous mixture is obtained.
Heat the oil, pour the sauce, season with salt and pepper and cook for 5 minutes.
In a frying pan over low heat heat the oil and lightly fry the Cactus® cactus tortillas. Reservation.
Place a layer of tortilla in a refractory, add the chicken, the zucchini, the corn kernels, the onion, the poblana sauce, the cream and the cheese; Repeat the procedure until the ingredients are finished.
Add the manchego cheese and bake for 15 minutes.

PRESENTATION

On a plate spread with a slice of cake.

TIPS

Fry only 1 minute so they do not brown too much.

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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.
Esha
Rate this tip
Ratings (5)
Armenya Duran
01/09/2018 07:25:13
Rica👍
Mayela Cosme
30/06/2018 17:00:02
Deliciosa
Xol Marie
17/12/2017 09:04:09
Muy buena receta. Del!!!!!
Rosyel Pat
14/09/2017 17:00:05
Se ve delicioso.!!! Lo prepararé.👍
Tete Machorro Marin
13/09/2017 11:13:40
MMHM. RICO !

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