• 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: 40 min.
For 6 people.

INGREDIENTS

6 Chicken breasts de-boned, flattened, and seasoned with salt and pepper.
4 cans of Sabores Aztecas Huitlacoche
2 cans of Sabores Aztecas Crema de Frijoles
6 Slices of Mozzarella cheese
2 tbsp olive oil
Salt and pepper to taste

PROCEDURE

• Drain the Zucchini flowers.

• Stuff the chicken breasts with zucchini flowers and mozzarella cheese, and roll up the chicken breasts.

• Sear the chicken breasts in a frying pan with hot oil.

• Finally, put the already browned breasts in a Pyrex dish and add the Sabores Aztecas Cream de frijoles and put in a 350 degree oven for 25-30 minutes. (Make sure the chicken is well done!!)

• Take from the oven and you have a 100% Mexican Dish