Tortilla, Corn, and Zucchini Casserole
Tortilla, Corn, and Zucchini Casserole
Chilaquiles de Elote y CalabacitasCorn tortillas are cut into thin strips and fried before being mixed with the vegetables and sauce. The casserole is topped with cheese and baked in the oven. Serve as a side dish with a meat entrées, or as a light meal with salad.
Equipment
- medium skillet
Ingrediënten
Makes 4 servings
- 6 corn tortillas halved and cut into thin strips
- Vegetable Oil for frying
- ½ medium onion chopped
- 1 teaspoon ground cumin
- 1 medium zucchini chopped
- 1 cup corn kernels fresh or frozen
- 2 jalapeño chiles seeded and chopped
- 1 cup chopped canned tomatoes with juices
- 1 cup canned fat-free reduced-sodium chicken broth
- ¼ cup loosely packed chopped fresh cilantro
- ¼ teaspoon salt or to taste
- 1½ cups grated Monterey Jack cheese
Instructies
- In a medium skillet, heat oil to a depth of about ½ inch until it simmers.
- Fry the tortilla strips, in batches, until golden and crisp.
- Drain on paper towels and set aside.
- Preheat oven to 375°.
- Remove all but 1 tablespoon of the oil from the skillet.
- Add the onion, and cook, stirring, until the edges start to brown, about 3 to 4 minutes.
- Add the cumin, zucchini, corn, and chiles.
- Cook, stirring, until the vegetables are crisp-tender, about 4 minutes.
- Add the tomatoes, broth, cilantro, and salt.
- Bring to a boil and transfer the mixture to an 8-inch square baking dish.
- Add the tortilla strips and half of the cheese.
- Stir gently to combine.
- Press to level the top.
- Sprinkle with remaining cheese.
- Bake until completely heated through and the cheese melts, about 20 minutes.
- Serve hot.
