TABASCO® | Recipes | Pastel Azteca

Ingredients

Ingredients	Weight	Measure
TABASCO® brand Chipotle Pepper Sauce	---	1/2 cup
Vegetable oil	---	4 cups
Corn tortillas, cut into 6-inch squares	---	16 ea.
Olive oil, divided	---	1/2 cup
Spanish onion, thinly sliced	---	1 ea.
Garlic cloves, minced	---	2 ea.
Basil leaves, minced	---	8 ea.
Tomato sauce	---	16 oz.
Zucchini, thinly sliced on a bias	---	2 ea.
Whole-kernel corn	---	1 cup
Poblano pepper, thinly sliced	---	1-1/2 cups
Poached chicken, shredded	---	2 cups
Mexican oregano	---	2 Tbsp.
Cayenne	---	1 tsp.
Oaxaca cheese, divided	---	3 cups
Salt	---	to taste
Ground black pepper	---	to taste

Preparation

Preheat an oven to 350°F.

In a large pan with sides, heat vegetable oil over medium heat. When oil is hot, add 2 tortillas at a time until soft; remove and place on paper towels to dry.

In a separate pan over medium heat, add 1/4 cup olive oil and onions; cook until golden brown. Add garlic and basil, cook 1 minute, and add TABASCO® Chipotle Sauce and tomato sauce.

Let simmer 15 minutes, stirring occasionally.

In another pan over medium-high heat, add remaining 1/4 cup olive oil and zucchini; cook until light brown. Add corn and poblano peppers; cook 2 more minutes. Add tomato sauce mixture and poached chicken; stir and turn off heat.

In a 9" x 9" baking pan, place 4 tortillas on the bottom, layer 1/3 of the tomato-zucchini mixture on top, and sprinkle with 1 cup cheese. Layer tortillas, tomato-zucchini mixture and cheese twice more, then cover the top with 4 more tortilla squares.

Bake in the preheated oven uncovered for 15 minutes. Allow to cool for 20 minutes, cut and serve.