• Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
• Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
• Chicken Breasts stuff with Zucchini Flower and fresh cheese.
• Tinga "Sabores Aztecas".
• Fish to the Veracruzana.
• "Chilaquiles" San Miguel.
• “Zucchini Flower Crepas” in Sweet pepper sauce.
• “Corn Truffel Crepas” in Poblano Pepper Sauce.
• Poblano Pepper Slices of Sabores Aztecas with Cream.
• Poblano Peppers stuff with refried beans of Sabores Aztecas.
• Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
• Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
• “Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
• Diced beef in Morita Pepper Sauce of Sabores Aztecas.
• Pork ribs in Pasilla Pepper Sauce.
• "Enfrijoladas" of Sabores Aztecas.
• Chilaquiles in Green Sauce of Sabores Aztecas.
• Red Mole With Chiken.
• Shrimp With Garlic and Chipotle Pepper Sauce.
• Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
• Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
• Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
• Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Time to prepare it: 45 min.
For 6 people.

INGREDIENTS

2 cans of Sabores Aztecas Whole Chile Poblanos
2 cans of Sabores Aztecas Refried black beans
1 can of Sabores Aztecas Tortilla Soup
10 oz white cheese, grated
Salt to taste

PROCEDURE

• Drain the Sabores Aztecas Poblano Chiles, take out the seeds.

• Fill the chilies with Sabores Aztecas beans and white cheese.

• Once filled, put them in a 350 degree oven for 20 minutes.

• While cooking the stuffed poblanos in the oven heat up the can of tortilla soup. Add the freshly baked poblanos to the Tortillas soup and let them sit for at least 5 minutes.they are ready to serve.