Aztec Pudding Recipe

Name: Aztec Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Roma tomatoes, peeled and without seeds; 1 medium onion, diced; 2 chile anchos soaked in water until soft, seeds removed and water discarded; 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed; 1 1/2 cups water; 1 1/2 tablespoons powdered chicken consomme; 1 1/2 cups fresh, raw, corn kernels; 1 1/2 cups fresh, raw, chopped zucchini; 20 squash flowers, chopped in 4 pieces (optional); 4 cups cooked, shredded chicken or pork; 2 tablespoons fresh epazote (optional); 1/2 cups fresh cilantro leaves, finely chopped; 24 corn tortillas; 1/2 cup vegetable oil, for frying; 2 cups heavy cream; 4 tablespoons butter; 1 8 -ounce package cream cheese; 1/4 cup milk; 1 teaspoon powdered chicken consume; 2 packages Panela cheese or any fresh, solid cheese chopped fine; 3 cups Monterey Jack cheese, grated

Servings: persons

2 pounds Roma tomatoes, peeled and without seeds
1 medium onion, diced
2 chile anchos soaked in water until soft, seeds removed and water discarded
2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
1 1/2 cups water
1 1/2 tablespoons powdered chicken consomme
1 1/2 cups fresh, raw, corn kernels
1 1/2 cups fresh, raw, chopped zucchini
20 squash flowers, chopped in 4 pieces (optional)
4 cups cooked, shredded chicken or pork
2 tablespoons fresh epazote (optional)
1/2 cups fresh cilantro leaves, finely chopped
24 corn tortillas
1/2 cup vegetable oil, for frying
2 cups heavy cream
4 tablespoons butter
1 8 -ounce package cream cheese
1/4 cup milk
1 teaspoon powdered chicken consume
2 packages Panela cheese or any fresh, solid cheese chopped fine
3 cups Monterey Jack cheese, grated

1
For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well.
2
Pour mixture into a pot and boil.
3
When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes.
4
Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture.
5
Cook for another 10 minutes or until the vegetables are just cooked.
6
Adjust for salt and mix in the epazote and cilantro.
7
After mixed well, set aside to cool.
8
For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side.
9
Drain on paper towels.
10
Set aside.
11
In a blender blend all ingredients for the cream mixture together until smooth.
12
Set aside.
13
Assemble in a 9 1/2 by 13-inch pan.
14
Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese.
15
Bake at 350 degrees, for about 20 minutes or until bubbly.
16
Salt to taste with chicken consume.
17
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
18
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

2685

kcal

Calories

171

Fat

153

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds Roma tomatoes, peeled and without seeds, 1 medium onion, diced, 2 chile anchos soaked in water until soft, seeds removed and water discarded, 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed, and more.

Yes, Aztec Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aztec Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions