Pastel Azteca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of corn tortillas, salsa verde, shredded chicken, roasted poblano chiles, corn and melted cheese. A homey, satisfying Mexican casserole baked until bubbly. Serve with Mexican crema for richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 pound tomatillos, (husked, rinsed, and halved)
- ½ yellow onion, (roughly chopped)
- 2 jalapeños, (stemmed, halved, and seeded)
- 4 cloves garlic
- 1 cup vegetable broth
- 2 tablespoons lime juice ((about 1 lime))
- 1 teaspoon kosher salt
- ⅓ cup + 1 tablespoon olive oil, (divided)
- 1 (15-ounce) can yellow corn
- ½ yellow onion, (diced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 3 cups shredded chicken
- 6 poblano peppers
- ⅓ cup vegetable oil, (for frying)
- 21 corn tortillas
- 2 ½ cups shredded quesadilla cheese ((Chihuahua or Oaxaca are also good options))
- 2 ½ cups shredded Monterey jack cheese
- ¾ cup Mexican crema, (divided)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 1045mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 606mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1045MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.