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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Ingredients8 portions
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.
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