Serves 1
Directions
- 1Roast the poblano peppers, remove skin and seeds, and cut into strips.
- 2Sauté the sliced onion in a pan with oil.
- 3Add the poblano strips, corn, and shredded chicken.
- 4Season with salt and pepper, then set aside.
- 5Cook green tomatoes, jalapeño pepper, serrano pepper, onion piece, and garlic in water.
- 6Blend the cooked ingredients with cream cheese, half cream, cilantro, chicken broth, salt, and pepper.
- 7Fry the sauce in a pan with butter, adjust seasoning, and remove from heat.
- 8Lightly fry the tortillas in oil to prevent them from falling apart.
- 9Begin layering the pastel azteca with tortillas, chicken mixture, green sauce, and grated Manchego cheese.
- 10For the last layer, use only tortillas, sauce, and cheese.
- 11Bake at 180°C for 10-15 minutes.
- 12Let it cool slightly before serving and enjoying.
Ingredients
- 1 unit cooked and shredded chicken breast
- 3 unit poblano peppers
- 0.5 unit sliced onion
- 1 cup yellow corn
- 1 kilogram tortillas
- 250 ml half cream
- 180 g cream cheese
- 0.5 cup chicken broth
- 12 unit green tomatoes
- 1 unit jalapeño pepper
- 1 unit serrano pepper
- 1 piece onion
- 1 unit garlic clove
- to taste salt
- to taste pepper
- oil
- butter
- queso manchego
- cilantro
Equipment
OvenPanSpatulaForkBlenderBrush
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