Pastel Azteca or Azteca Cake – a delicious recipe with Corn Tortillas, Oil, Chicken, Tomato, Onion, Orange Pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the tortillas into little squares.
2
In a sauce pan, heat 1 Tablespoon of oil over medium heat.
3
Then fry the chicken, tomato and onion slices until the chicken is browned and the onion is translucent.
4
Set aside
5
In another clean saucepan, heat 1 tablespoon of oil over medium heat.
6
Fry the corn tortillas for just one minute until they soften a bit.
7
Then layer on the other ingredients.
8
So you will first have the tortillas (spread them out across the surface of the pan first), then layer on the chicken/onion mixture, orange pepper, corn kernels, cheese and sour cream.
9
Cover the pan and heat it until the cheese melts about 5-10 minutes on a medium heat and then you can serve.
707
kcal
Calories
43
g
Fat
62
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups Corn Tortillas Cut Into Squares, 2 Tablespoons Oil, 1 whole Chicken Breast, Sliced, 1 Tomato, Sliced, and more.
Yes, Pastel Azteca or Azteca Cake 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.
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