A delicious and colorful Aztec cake is today’s proposal to surprise your family with a unique dish made of layers of corn tortillas, chicken or beef, cheese, and poblano chili peppers. This exquisite combination of ingredients includes tortillas fried in plenty of oil to give the dish a special texture, while the poblano chili peppers provide a distinctive flavor along with cilantro and grated cheese. Take note of the ingredients and step-by-step instructions to prepare...
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Ingredients
corn tortillas cold corn tortillas10
shredded cooked chicken4cups
cooked mixed vegetables1 1/2cups
poblano chili peppers poblano chili peppers2- simple green salsa2cups
chopped cilantro1tbsp
fresh cream1/2cup
oil oil for frying
grated Mexican manchego cheese200g
Nutrition (per serving)
Calories
271.7kcal (13.58%)
Protein
25.0g (50%)
Carbs
8.3g (3.03%)
Sugars
2.5g (5%)
Healthy Fat
6.8g
Unhealthy Fat
7.6g
% Daily Value based on a 2000 calorie diet
How to make Aztec Cake
Prepare the Poblano Chili Peppers
- Step 1
Roast the poblano chili peppers.
- Step 2
Peel them, remove the stems and seeds, and cut them into thin strips.
Make the Sauce
- Step 1
In a blender, combine half of the poblano chili strips with the green salsa, chopped cilantro, and fresh cream.
- Step 2
Blend until you achieve a smooth and homogeneous sauce. Set aside.
Fry the Tortillas
- Step 1
Heat oil in a pan and fry the tortillas until golden.
- Step 2
Remove them from the oil and place them on paper towels to absorb excess oil.
- Step 3
Cut each tortilla in half to form semicircles.
Assemble the Cake
- Step 1
Spread a layer of the prepared sauce in the bottom of a deep dish or rectangular glass baking dish.
- Step 2
Dip the tortilla halves in the sauce and arrange a layer of them at the bottom of the dish.
- Step 3
On top of the tortillas, evenly distribute half of the shredded chicken, half of the cooked and well-drained vegetables, a portion of the poblano chili strips, and half of the grated cheese.
- Step 4
Repeat the layering process: tortillas, vegetables, poblano chili strips, chicken, and grated cheese.
- Step 5
Finish with a final layer of tortillas, the remaining sauce, and sprinkle the rest of the grated cheese on top.
Bake
- Step 1
Preheat the oven to 190°C (375°F).
- Step 2
Place the dish in the oven and bake for about 30 minutes.
Rest and Serve
- Step 1
Remove the Aztec cake from the oven and let it rest for 15 minutes before serving.
- Step 2
Cut the Aztec cake into portions and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
271.7kcal (13.58%)
Protein
25.0g (50%)
Carbs
8.3g (3.03%)
Sugars
2.5g (5%)
Healthy Fat
6.8g
Unhealthy Fat
7.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a spicier version, add a few drops of hot sauce to the green salsa before blending.
You can substitute shredded beef for chicken if preferred.
Use a non-stick pan to fry the tortillas for easier cleanup.
FAQS
Can I use store-bought roasted poblano peppers?
Yes, store-bought roasted poblano peppers can save time, but ensure they are fresh and not overly processed.
Can I make this dish ahead of time?
Yes, you can assemble the Aztec cake a day ahead and refrigerate it. Bake it just before serving.
What can I use instead of Mexican manchego cheese?
You can substitute it with Monterey Jack or mozzarella cheese for a similar texture and flavor.
Can I make this dish vegetarian?
Yes, replace the chicken with additional vegetables or beans for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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