Pastel Azteca - Liliana Pena

10-12 corn tortillas
8-9 oz (250 g) queso fresco (fresh cheese - buy at Mexican market)
17.5 oz (500 g) sour cream
1 pkg cream cheese
2 cans corn
2-3 poblano peppers
1/2 med red onion
1 chicken breast
2 c shredded mozzarella cheese

roast the peppers for about 3 minutes and then place them in a plastic bag so that they sweat and you can peel the skin off easily. remove the seeds and chop in strips about 2 inches long and 1/4 in thick.

fry the tortillas in a small amount of vegetable oil until just crisp.

cook the chicken breast in water with salt (garlic and onion can also be used) and shread.

blend together 1 can of corn (not drained), fresh cheese, cream cheese, and sour cream until smooth.

slice the onion and saute in vegetable oil until it starts to brown, add the peppers and saute a few more minutes. add the chicken and 1 can of corn (drained). cook for a few more minutes.

Layer the ingredients into a foil lined 9x13 pan. tortillas, mozzarella, chicken mixture, sauce. layer until the pan is full and top with the rest of the mozzarella cheese. bake covered @ 350 for 15 minutes and then uncover and bake for another 15 minutes until the cheese is browned.