This corn tortilla cake is one of those recipes that always triumphs. It doesn matter who you invite, if you get this salty cake, you will have been right! It is a colorful recipe and includes ingredients that are very walking at home and, usually like most. It is not complicated to elaborate and can be prepared in advance, it is simply an ideal recipe!, Of those you have to have on hand for unforeseen events. So take note, discover in recipes how to make a cake with tortillas, chicken and cheese and, while baking, take a look at my blog target = _blank relic = noFOLLELOS Sweet Sweet Secrets of Cuca.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make corn tortilla cake with chicken and cheese: |
| 400 grams of cooked chicken breast 6 corn tortillas 200 grams of smoked bacon 300 grams of cream cheese to spread 100 grams of grated cheese 50 grams of gougated cheese to sprinkle 2 onions 1 jet of oil of oil from Oliva Virgen Extra 1 tablespoon of spices for enchiladas |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make corn tortilla cake with chicken and cheese:
1. We start peeling the onion and parting it in several pieces that we put in the chopper. We chop it until it is almost liquid so that the salty cake with corn tortillas is better.
Trick: The onion does not provide flavor, nor does it notice that it is, but a lot of juicy to the filling.
2. In a wide pan we put a splash of extra virgin olive oil and put it on the fire. Add the onion and stir from time to time.
3. Meanwhile, we cut into pieces the cooked chicken breast and chop it until it almost crush it into the chopper. We put it in the pan along with the onion.
Trick: Chicken breast can be replaced by turkey breast or york ham.
4. Next, we chop the bacon and also add it to the pan remover and mix very well, and let cook.
5. Add the spices and stir. We put the cheese spread over and lower the intensity of the fire. After a few minutes, with the heat of the pan, the cheese will be soft and it will be very easy to mix it with the rest of the ingredients forming a paste.
Trick: Use the spices you like. I put in enchiladas because I had a boat at home, but you can use the ones you have or more you want.
6. Finally, add the grated cheese, mix well and keep the filling of the corn tortilla cake to the fire until it has melted. We retire and reserve.
7. To mount the salty cake, in a unmold mold that has the same diameter as our corn tortillas we put one at the base. Next we put two tablespoons of the filling that we have in the pan, spread with the help of a spoon and cover with another tortilla. We press so that the dough is well settled and scattered. We repeat this step until we are filled. Cover with an omelet and sprinkle the surface with goude cheese.
8. We introduce in the preheated oven at 180 ºC and bake for about 20 or 25 minutes. We take out of the oven and let cool before unmolding.
9. We can also serve the corn tortilla cake with chicken and cheese immediately, but it is preferable to cool and settle to ensure a perfect cut. It heats up in the microwave before serving. Ideally, take it warm, but not excessively hot. Bon Appetite!
