Barbara Adams: Mexican Pudin Azteca, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Pudin Azteca
Mexican Recipe

This hearty Mexican dish takes just minutes to throw together if you have poblano sauce on hand. It’s a great showcase for zucchini blossoms, when you can find them at the market.

Ingredients

Serves 4

1	recipe	poblano sauce
6	5 1/2-inch	corn tortillas
16–20		zucchini blossoms*
1 1/2	pounds	shredded Monterey Jack cheese

.The amount of blossoms depends on their size. Some markets sell tiny ones while those in Mexican markets and from your garden are oftenlarge.

Directions

Pre-heat the oven to 350-degrees.

1. Ladle two-thirds cup of the poblano sauce in to a 9x9-inch square baking dish and spread it evenly over the bottom.

2. Arrange three tortillas in an even layer, cutting them as needed to fit.

3. Pour half of the remaining sauce over the tortillas and spread it evenly to the edges of the baking dish.

4. Arrange half of the blossoms evenly over the sauce, then sprinkle with half of the cheese.

5. Repeat the layering process one more time. Sprinkle the cheese over the top, allowing the blossoms to show through.

6. Bake for 30 minutes or until lightly browned.

Preparation time: 40 minutes with pre-made poblano sauce.

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