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lunes, 20 de mayo de 2013

PASTEL AZTECA muy rico en ingredientes y acompañándolo con un buen vino


This recipe is very adaptable. The only addition to the original recipe are the peas, but you can layer other vegetables like cooked carrots, asparagus or pumpkin. Add cheese too between layers, not just on the top.

The tortillas were originally fried before assembling the casserole, but I just crisp them in the oven since I don´t want the extra oil. I´d rather use more cheese or cream.

If you want to add minced jalapeños, mix them with the vegetables.

Makes 6 to 8 servings


5 large flour tortillas
1 cup frozen peas
1 cup frozen corn
2 cups chopped tomato, about 2 medium
2 cups shredded cooked chicken meat, I use leftover rotisserie chicken
1 ½ cup cream
½ cup milk
½ cup mayonnaise
Salt and freshly ground black pepper
Cayenne pepper to taste or chili powder
3/4 cup grated swiss cheese
½ cup grated asiago cheese


Preheat oven to 350º. Butter a pyrex dish, about 7x12 inches.
Heat tortillas for 5 or 10 minutes, until they loose their softness and begin to crisp. Torn them in medium, uneven pieces. Roughly divide pieces into 5 parts.
Defrost peas and corn by boiling water, adding them and leaving them until the water breaks into a boil again. Drain and divide into 4 parts.
Put 1 part tortillas on the bottom of the dish. Scatter on top 1 part of vegetables and ½ cup tomato chunks. Keep layering in the same order and same amounts.
You will have a layer of tortilla pieces on top. Scatter both cheeses evenly.
In a bowl mix cream, milk, mayonnaise, and add salt and pepper to taste. Add cayenne or chili powder, from ¼ teaspoon to 1 Tbs, depending on your taste.
Pour this mixture evenly and slowly on top of the casserole. You can lift a few parts of the layers to let it seep in between.
Bake for about 30 to 35 minutes, until the top is golden and bubbly.
Let cool 5 minutes and serve.


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