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    You are in: Home / Community Forums / Recipe Requests - General / Plaza Azteca Pollo Gratinado recipe
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    Plaza Azteca Pollo Gratinado recipe

    Gregamy13
    Thu Jan 10, 2013 11:38 am
    Newbie "Fry Cook" Poster
    Does anyone know how to make the Pollo Gratinado they serve at Plaza Azteca? I had it last night and I am HOOKED!!! It was so good and I would love to make it at home for my husband since we rarely can afford to go out to eat.
    duonyte
    Thu Jan 10, 2013 12:25 pm
    Forum Host
    Found this description: Grilled chicken chopped with onions covered with
    melted Mexican cheese

    All the recipes I found were in Spanish. The few I was able to translate seemed to be a main dish rather than the appetizer that was described on the restaurant's menu - it is the appetizer you are looking for?

    I'll keep on looking
    Gregamy13
    Thu Jan 10, 2013 5:55 pm
    Newbie "Fry Cook" Poster
    Yes it is the appetizer I am looking for. I can only find mexican worded recipes too. Thanks for trying icon_smile.gif
    pinky kookie
    Sat Jan 12, 2013 5:28 pm
    Food.com Groupie

    You can combine some of the ingredients from these both recipes and recreate the one you like served at the Plaza Azteca Mexican Restaurant, according with the description in the menu:

    CHICKEN AU GRATIN - POLLO GRATINADO RECIPE -
    By Pamela Aldrete - Source: Elena Armida
    http://www.tastebook.com/recipes/2046007-Pollo-gratinado
    Ingredients:
    1 chicken pieces
    100 grams. margarine = (3.5 oz.)
    1/4 of a liter of fresh cream = aprox. 1 cup - (use "Cacique" Mexican Cream )
    1 tablespoon of mustard
    1/4 of Chihuahua cheese, grated - ( or use Monterey Jack cheese)
    4 green roasted chiles, cut in slices
    Salt and pepper to taste
    Directions:
    Stir the melted butter with the cream, mustard, salt and pepper, smeared chicken pieces and arranged in a baking glass pan, cover with foil and baked in the oven at 350 degrees for forty-five minutes, uncovered and you put the slices of peppers and grated cheese on top is left uncovered until cooked through and cheese. If you like you can leave until lightly browned chicken.


    CHICKEN BREASTS IN POBLANO SAUCE AU GRATIN RECIPE -
    By CaribbeanQueen - Added December 08, 2009
    http://www.food.com/recipe/chicken-breasts-in-poblano-sauce-au-gratin-402933

    Caribbean Queen's Note:
    Years ago I was San Louis Potosi, Mexico, at a quaint little restaurant on the Zocalo.
    I ordered the most amazing chicken dish...

    And here is the interesting review posted for this recipe:

    Review By MexicoKaren - on February 13, 2012
    "This is a delightful recipe, but I doubt if you were served cheddar cheese in San Luis Potosi, because it is extremely rare in Mexico.
    I have lived here for several years, and I suspect that the cheese on this yummy recipe was either Manchego or Oaxacan or Chihuahua.
    I also advise roasting the chiles first - it gives them a better flavor. Thanks for sharing it, however - we enjoyed it with Manchego cheese.
    Gregamy13
    Sat Jan 12, 2013 7:08 pm
    Newbie "Fry Cook" Poster
    Thanks I'll try combining them, sounds like a good idea icon_smile.gif
    pinky kookie
    Sun Jan 13, 2013 1:15 am
    Food.com Groupie

    U R welcome and thanks for your response, Gregamy.
    Hope you can make the recipe and enjoy it at home. icon_biggrin.gif icon_wink.gif
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