Can I make this dish less spicy?

Absolutely! If you prefer a milder heat, reduce the number of serrano chiles or substitute with jalapeños. You can also remove the seeds and veins before boiling, which reduces the spiciness significantly.

Is it possible to make this vegetarian?

Yes. Swap the chicken for sautéed mushrooms, spinach, zucchini, or a medley of vegetables. Be sure to use vegetable bouillon instead of chicken bouillon for the sauce.

What’s the best way to roast poblanos?

You can roast poblano peppers directly over a gas flame, under the broiler, or on a hot skillet until charred on all sides. Then place them in a sealed plastic bag or bowl covered with plastic wrap for 10 minutes to steam, which makes the skin easy to peel off.

How do I find Real California Milk products near me?

Look for the Real California Milk seal when shopping for dairy products. It ensures the cheese, crema, and butter you’re buying are made with sustainably sourced milk from California dairy families. You can also visit RealCaliforniaMilk.com to find local retailers.

Pastel Azteca - Nibbles and Feasts

Description

This Pastel Azteca is a comforting dish packed with shredded chicken, roasted poblanos, sweet corn, and crispy tortillas, all smothered in a creamy, zesty salsa verde and finished with a blanket of melty Monterey Jack Cheese.

Ingredients

Scale

8 serrano chiles
¼ piece white onion
3 garlic cloves
8 tomatillos
1/3 cup fresh cilantro
2 tablespoons Real California Butter
1 teaspoon olive oil
1 cup Real California Crema Mexicana
2 teaspoons chicken bouillon
½ cup vegetable oil
8 corn tortillas
3 cups cooked chicken, shredded and seasoned
4 poblano peppers, peeled, deseeded and sliced in strips
1 cup corn kernels (frozen or canned)
4 cups Real California Monterey Jack Cheese

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Instructions

Combine serrano chiles, onion, garlic and tomatillos in a large saucepan with enough water to cover over medium heat. Bring to a boil and remove the tomatillos after 6 minutes. Let the chiles, onion and garlic continue boiling for 3 minutes more. Remove from water and let cool with the tomatillos. Transfer to a blender, add cilantro and ½ cup of water the tomatillos boiled in. Blend until smooth.
Melt butter in a large sauté pan over medium heat. Add olive oil and blended sauce. Cook for 3 minutes, add crema and stir until mixed well. Stir in chicken bouillon, reduce heat and let simmer for 15 minutes.
Heat vegetable oil in a large frying pan over medium heat. Fry each tortilla for 10 seconds on each side then transfer to a paper towel lined plate to absorb excess oil.
Preheat oven to 350° F.
Spoon 1/3 cup sauce into a 9×13 oven-safe dish. Spread sauce evenly. Add a layer of fried tortillas over sauce to cover the bottom of the dish (cut tortillas in half if needed). Cover with more sauce then add a layer of half of the chicken, half of the poblano strips, half of the corn and half of the cheese. Add another layer of tortillas and repeat the layers with remaining ingredients finishing with a layer of cheese.
Bake for 30 minutes or until cheese has melted. Slice and serve.