Keto Pastel Azteca

Directions

Make the Keto Tortillas

1. In a mixing bowl, combine the SONORA Keto Tortilla Mix, warm water, egg, and lard or olive oil. Mix until a soft dough forms.
2. Cover and chill the dough for 30 minutes.
3. Divide the dough into 12 equal balls.
4. Press each ball flat using a tortilla press or rolling pin.
5. Cook on a hot dry skillet or griddle over medium heat until lightly golden on both sides, about 1–2 minutes per side.
6. Set aside and keep warm.
7. Tip: For best texture in the casserole, lightly toast the tortillas in a little oil until just shy of golden. This prevents them from becoming mushy during baking

Prepare the Filling

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the sliced red pepper, onion, jalapeño, garlic, and 4 of the roasted poblano chiles. Sauté until soft and fragrant.
3. Stir in the shredded chicken, oregano, paprika, salt, and pepper.
4. Cook for 2–3 minutes until everything is well combined and heated through. Remove from heat.

Make the Poblano Cream Sauce

1. n a blender, combine:

   2 roasted poblano chiles

   heavy cream

   cream cheese

   chicken broth

   garlic powder

   salt

2. Blend until completely smooth and creamy. The sauce should be thick, silky, and pale green

Assemble the Pastel Azteca

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spread a thin layer of poblano cream sauce on the bottom.
4. Add a layer of keto tortillas.
5. Top with a layer of chicken filling.
6. Spoon over more cream sauce, then sprinkle with cheese.
7. Repeat the layers: tortillas → filling → sauce → cheese.
8. Finish with a generous layer of cheese on top.
9. Rule of thumb: Cheese always goes on last

Bake

1. Cover loosely with foil and bake for 30 minutes.
2. Remove foil and broil for 2–3 minutes until the cheese is bubbly and lightly golden.
3. Let rest for 10 minutes before slicing.