TORTILLA, CORN, AND ZUCCHINI CASSEROLE

Tortilla, Corn, and Zucchini Casserole image

Number Of Ingredients 12

6 (6- to 7-inch) corn tortillas halved and cut into thin strips
vegetable oil for frying
1/2 medium onion, chopped
1 teaspoon ground cumin
1 medium zucchini, chopped
1 cup corn kernels, fresh or frozen
2 jalapeño peppers, seeded and chopped
1 cup chopped canned tomato with juices
1 cup canned fat-free reduced-sodium chicken broth
1/4 cup loosely packed chopped fresh cilantro
1/4 teaspoon salt, or to taste
1 1/2 cups grated Monterey Jack cheese

Steps:

1. In a medium skillet, heat oil to a depth of about 1/2 inch until it simmers. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside. 2. 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. 3. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves