Pastel Azteca Poblano

Serves 1
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Directions

  1. 1Roast the poblano peppers, remove skin and seeds, and cut into strips.
  2. 2Roast the poblano peppers, remove skin and seeds, and cut into strips.
  3. 3Roast the poblano peppers, remove skin and seeds, and cut into strips.
  4. 4Sauté the sliced onion in a pan with oil.
  5. 5Sauté the sliced onion in a pan with oil.
  6. 6Sauté the sliced onion in a pan with oil.
  7. 7Add the poblano strips, corn, and shredded chicken.
  8. 8Add the poblano strips, corn, and shredded chicken.
  9. 9Add the poblano strips, corn, and shredded chicken.
  10. 10Season with salt and pepper, then set aside.
  11. 11Season with salt and pepper, then set aside.
  12. 12Season with salt and pepper, then set aside.
  13. 13Cook green tomatoes, jalapeño pepper, serrano pepper, onion piece, and garlic in water.
  14. 14Cook green tomatoes, jalapeño pepper, serrano pepper, onion piece, and garlic in water.
  15. 15Cook green tomatoes, jalapeño pepper, serrano pepper, onion piece, and garlic in water.
  16. 16Blend the cooked ingredients with cream cheese, half cream, cilantro, chicken broth, salt, and pepper.
  17. 17Blend the cooked ingredients with cream cheese, half cream, cilantro, chicken broth, salt, and pepper.
  18. 18Blend the cooked ingredients with cream cheese, half cream, cilantro, chicken broth, salt, and pepper.
  19. 19Fry the sauce in a pan with butter, adjust seasoning, and remove from heat.
  20. 20Fry the sauce in a pan with butter, adjust seasoning, and remove from heat.
  21. 21Fry the sauce in a pan with butter, adjust seasoning, and remove from heat.
  22. 22Lightly fry the tortillas in oil to prevent them from falling apart.
  23. 23Lightly fry the tortillas in oil to prevent them from falling apart.
  24. 24Lightly fry the tortillas in oil to prevent them from falling apart.
  25. 25Begin layering the pastel azteca with tortillas, chicken mixture, green sauce, and grated Manchego cheese.
  26. 26Begin layering the pastel azteca with tortillas, chicken mixture, green sauce, and grated Manchego cheese.
  27. 27Begin layering the pastel azteca with tortillas, chicken mixture, green sauce, and grated Manchego cheese.
  28. 28For the last layer, use only tortillas, sauce, and cheese.
  29. 29For the last layer, use only tortillas, sauce, and cheese.
  30. 30For the last layer, use only tortillas, sauce, and cheese.
  31. 31Bake at 180°C for 10-15 minutes.
  32. 32Bake at 180°C for 10-15 minutes.
  33. 33Bake at 180°C for 10-15 minutes.
  34. 34Let it cool slightly before serving and enjoying.
  35. 35Let it cool slightly before serving and enjoying.
  36. 36Let it cool slightly before serving and enjoying.

Ingredients

  • 1 unit cooked and shredded chicken breast
  • 1 unit cooked and shredded chicken breast
  • 1 unit cooked and shredded chicken breast
  • 3 unit poblano peppers
  • 3 unit poblano peppers
  • 3 unit poblano peppers
  • 0.5 unit sliced onion
  • 0.5 unit sliced onion
  • 0.5 unit sliced onion
  • 1 cup yellow corn
  • 1 cup yellow corn
  • 1 cup yellow corn
  • 1 kilogram tortillas
  • 1 kilogram tortillas
  • 1 kilogram tortillas
  • 250 ml half cream
  • 250 ml half cream
  • 250 ml half cream
  • 180 g cream cheese
  • 180 g cream cheese
  • 180 g cream cheese
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 12 unit green tomatoes
  • 12 unit green tomatoes
  • 12 unit green tomatoes
  • 1 unit jalapeño pepper
  • 1 unit jalapeño pepper
  • 1 unit jalapeño pepper
  • 1 unit serrano pepper
  • 1 unit serrano pepper
  • 1 unit serrano pepper
  • 1 piece onion
  • 1 piece onion
  • 1 piece onion
  • 1 unit garlic clove
  • 1 unit garlic clove
  • 1 unit garlic clove
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • oil
  • oil
  • oil
  • butter
  • butter
  • butter
  • queso manchego
  • queso manchego
  • queso manchego
  • cilantro
  • cilantro
  • cilantro

Equipment

OvenPanSpatulaForkBlenderBrush