Dinner · 60 min · mexican

Pastel Azteca

Mexican flavors, weeknight effort. Corn tortillas meets poblano chiles in a 60-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 24 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 18 Corn tortillas
• 4 Poblano chiles
• 2 cups Corn kernels
• 2 cups Salsa verde
• 1 cup Crema
• 2 cups Oaxaca cheese
• 1 cup Queso fresco
• 1/2 White onion

Steps

1. Char the poblanos, peel, and cut into rajas. Sauté with onion and corn 5 minutes.
2. Flash-fry the tortillas 10 seconds per side — just enough to keep them from going soggy in the bake.
3. Layer in a baking dish: tortillas, rajas-corn mix, salsa verde, crema drizzle, and both cheeses. Repeat three layers.
4. Finish with cheese on top for a gratin crust.
5. Bake at 375°F for 30 minutes until bubbling and browned.
6. Rest 10 minutes so the layers set, then cut into squares like lasagna. The tortilla lasagna of central Mexico.

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