Pudin Azteca
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.
Directions  Print recipe    Email to a friend
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.



Pre-heat the oven to 350-degrees.1. Ladle two-thirds cup of the poblano sauce in to a 9×9-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.

A Barbara Adams Beyond Wonderful recipe.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

Barbara Adams, Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, How To
Cooking Tips and Techniques.


How To:
Other Options:

Chiles Rellenos Chiles Rellenos

Limonada: Mexican Lime Drink Limonada
Mexican Lime Drink

Pineapple Water: Mexican Agua de Pina Pineapple Water
Mexican Agua de Pina

Grapefruit–Champagne Sorbet Grapefruit–Champagne Sorbet