Wholesome Humpday - May 6, 2020
Description:
Chicken and butternut squash pastel azteca, a layered tortilla casserole served with pico de gallo and guacamole, cilantro rice and black beans (gluten free).
Contents:
- one pan Pastel Azteca
- one pint cilantro rice
- one pint black beans
- 8oz. pico de gallo
- 8oz. guacamole
Directions:
- Preheat oven to 350. Once up to temperature, put covered pan into oven. Bake for 20-25 minutes, or until internal temperature reaches 165 degrees.
- Place rice in microwave safe dish. Microwave for three minutes, stirring every sixty seconds.
- Warm beans in a pan over stovetop, or microwave until temperature reaches 165 degrees.
Plating:
- Plate Pastel Azteca onto four plates, top with pico and guacamole.
- Plate rice and beans alongside Pastel Azteca.
Dessert (purchased seperately): Caramel Cinnamon Sopapillas
Dessert Directions:
Place sopapillas on pan. Place pan in oven at 200 degrees until warm. Serve on individual plates. Cut corner off of caremel bag and drizzle over sopapillas.
Notes from Sara:
Hearty and comforting, Pastel Azteca is one of the most widely known recipes in Mexico. We mix ours up by adding sweet and creamy butternut squash, a family favorite.
