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Aztec cake with Poblano sauce

20 mins
20 mins
Low
4.2
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422
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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 portions
  • 8 poblano peppers, roasted and deveined
  • 1/3 onions
  • 1 clove garlic
  • 190 grams cream cheese
  • 1 cup chicken soup
  • 2 tablespoons oil
  • 1 cup oil
  • 1 package Nopal Tortillas Señor Cactus®
  • 1 chicken breast, Cooked and shucked
  • 1 cup whole kernel corn
  • 1 cup zucchini, cut into cubes
  • 1/2 onions, sliced
  • 1 cup manchego cheese, fallen apart
  • to taste cream
  • to taste fresh cheese, fallen apart
  • 1 cup manchego cheese
  • to taste 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.
Information per 100gr. Portion, provided by USDA
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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