Poblano Azteca Pie
Get ready to indulge in a mouthwatering Poblano Azteca Pie that’s sure to steal the spotlight at your next meal! This savory delight features roasted poblano peppers, rich cheese, and a flaky crust that perfectly melds all the flavors together. One slice, and you’ll be hooked on this comforting dish that’s packed with vibrant taste and a touch of spice!
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 cup yellow corn (240 ml)
- 1 clove of garlic
- 1 jalapeño pepper
- 1/2 onion, sliced
- 1 piece of onion
- 3 poblano peppers, sliced
- 1 serrano pepper
🥩Meat & Seafood(2)
- 1 cooked and shredded chicken breast
- 1/2 cup chicken broth (120 ml)
🥛Dairy & Eggs(3)
- 200 g grated Manchego cheese (7.06 oz)
- 1 bar cream cheese (180 g) (6.35 oz)
- Oil and butter
🫙Pantry Staples(1)
- 1 kg tortillas (2.21 lbs)
🧂Spices & Seasonings(1)
- Salt and pepper to taste
📦Other(2)
- 250 ml of Media Crema (8.45 fl oz)
- 12 tomatillos
Nutrition (per serving)
Calories
1139
Protein
42g
Carbs
136g
Fat
51g
👨🍳 Instructions
- 1
First, roast the poblano peppers, remove the skin and seeds, and slice them.
- 2
In a pan with oil, fry the onion, sliced peppers, yellow corn, and shredded chicken. Season with salt and pepper and set aside.
- 3
For the sauce, boil the tomatillos with the jalapeño pepper, serrano pepper, a piece of onion, and garlic.
- 4
Then blend them with a bar of cream cheese, a cup of Media Crema, chicken broth, salt, and pepper.
- 5
Fry the sauce in a pan with butter, adjust seasoning, and turn off the heat.
- 6
Pass the tortillas through a little oil to prevent them from breaking and start forming the Poblano Azteca pie.
- 7
Begin layering with tortillas, chicken, sauce, and grated Manchego cheese. On the last layer, just put tortillas, sauce, and cheese.
- 8
Bake for 10 to 15 minutes at 180 degrees Celsius.
- 9
Wait for it to cool a bit, serve, and enjoy this delight.
💡 Pro Tips
- ✓Blister poblanos over direct flame until 70-80% of skin is charred (2-3 minutes per side), then steam in a closed bag for 5 minutes before peeling—this softens the waxy cuticle and makes skin removal effortless while preserving delicate flesh.technique70-80% char coverage, 5-minute steam
- ✓Oil-pass tortillas at 160°C for 8-12 seconds per side just before layering—this hydrates the starch granules to prevent splitting, while the brief heat sets structure so they won't absorb excess sauce moisture and turn soggy during the 12-15 minute bake.timing160°C, 8-12 seconds per side
- ✓Blend tomatillo sauce with cream cheese at 45-50°C (not hot) to prevent the dairy proteins from seizing into grainy clumps; if sauce is above 60°C, the emulsion breaks and you'll get oily streaks instead of a silky verde coating.technique45-50°C blending temperature
- ✓Reduce the chicken broth in the sauce from 1/2 cup to 3 tablespoons (40% of original volume) before blending—Media Crema already contains 36% fat and cream cheese adds viscosity, so excess liquid dilutes flavor intensity and creates a runny filling that leaches into the tortilla layers.ingredientReduce to 40% of original volume (3 tablespoons)
- ✓Bake at 190°C for exactly 12 minutes uncovered to hit the Maillard reaction sweet spot on the cheese layer (light golden brown) without drying out the interior; covering with foil above 12 minutes traps steam that prevents cheese crust formation.timing190°C, 12 minutes uncovered
Share this recipe
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Poblano Azteca Pie
Get ready to indulge in a mouthwatering Poblano Azteca Pie that’s sure to steal the spotlight at your next meal! This savory delight features roasted poblano peppers, rich cheese, and a flaky crust that perfectly melds all the flavors together. One slice, and you’ll be hooked on this comforting dish that’s packed with vibrant taste and a touch of spice!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 cup yellow corn (240 ml)
- 1 clove of garlic
- 1 jalapeño pepper
- 1/2 onion, sliced
- 1 piece of onion
- 3 poblano peppers, sliced
- 1 serrano pepper
🥩Meat & Seafood(2)
- 1 cooked and shredded chicken breast
- 1/2 cup chicken broth (120 ml)
🥛Dairy & Eggs(3)
- 200 g grated Manchego cheese (7.06 oz)
- 1 bar cream cheese (180 g) (6.35 oz)
- Oil and butter
🫙Pantry Staples(1)
- 1 kg tortillas (2.21 lbs)
🧂Spices & Seasonings(1)
- Salt and pepper to taste
📦Other(2)
- 250 ml of Media Crema (8.45 fl oz)
- 12 tomatillos
Nutrition (per serving)
Calories
1139
Protein
42g
Carbs
136g
Fat
51g
👨🍳 Instructions
- 1
First, roast the poblano peppers, remove the skin and seeds, and slice them.
- 2
In a pan with oil, fry the onion, sliced peppers, yellow corn, and shredded chicken. Season with salt and pepper and set aside.
- 3
For the sauce, boil the tomatillos with the jalapeño pepper, serrano pepper, a piece of onion, and garlic.
- 4
Then blend them with a bar of cream cheese, a cup of Media Crema, chicken broth, salt, and pepper.
- 5
Fry the sauce in a pan with butter, adjust seasoning, and turn off the heat.
- 6
Pass the tortillas through a little oil to prevent them from breaking and start forming the Poblano Azteca pie.
- 7
Begin layering with tortillas, chicken, sauce, and grated Manchego cheese. On the last layer, just put tortillas, sauce, and cheese.
- 8
Bake for 10 to 15 minutes at 180 degrees Celsius.
- 9
Wait for it to cool a bit, serve, and enjoy this delight.
💡 Pro Tips
- ✓Blister poblanos over direct flame until 70-80% of skin is charred (2-3 minutes per side), then steam in a closed bag for 5 minutes before peeling—this softens the waxy cuticle and makes skin removal effortless while preserving delicate flesh.technique70-80% char coverage, 5-minute steam
- ✓Oil-pass tortillas at 160°C for 8-12 seconds per side just before layering—this hydrates the starch granules to prevent splitting, while the brief heat sets structure so they won't absorb excess sauce moisture and turn soggy during the 12-15 minute bake.timing160°C, 8-12 seconds per side
- ✓Blend tomatillo sauce with cream cheese at 45-50°C (not hot) to prevent the dairy proteins from seizing into grainy clumps; if sauce is above 60°C, the emulsion breaks and you'll get oily streaks instead of a silky verde coating.technique45-50°C blending temperature
- ✓Reduce the chicken broth in the sauce from 1/2 cup to 3 tablespoons (40% of original volume) before blending—Media Crema already contains 36% fat and cream cheese adds viscosity, so excess liquid dilutes flavor intensity and creates a runny filling that leaches into the tortilla layers.ingredientReduce to 40% of original volume (3 tablespoons)
- ✓Bake at 190°C for exactly 12 minutes uncovered to hit the Maillard reaction sweet spot on the cheese layer (light golden brown) without drying out the interior; covering with foil above 12 minutes traps steam that prevents cheese crust formation.timing190°C, 12 minutes uncovered