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Zona Rosa Chilequiles
Serves 8 |
CD's winning
recipe in the the Food Professional Division of the Newman's Own Recipe
 Contest,
co-sponsored with Good Housekeeping Magazine back in 1997, this
remains a favorite, easy,
potluck-friendly luscious layered
vegetarian casserole.
Imagine a lasagna, but with corn tortillas instead of noodle strips, and
salsa instead of tomato sauce. The cheese filling is quite light as these
things go, both because it's made with Neufchatel (a low-fat equivalent of
cream cheese), and because it's scattered with loads of fresh vegetables:
zucchini, corn cut off the cob.
The origins of the dish lie in Mexico, actually developed as a way to use
up stale corn tortillas. This is an at-home, great for casual parties
whether at dinner or brunch: a favorite and a crowd-pleaser. |
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Ingredients: |
- 1 package corn tortillas ( 8 to 10 )
- Cooking spray, such as Pam
- 1 1/2 cups commercial salsa, preferably Newman's Own Bandito Salsa,
Medium Hot
- 2 8-ounces packages Neufchatel cheese
- 2 eggs
- 2 tablespoons cornstarch
- 1 1/2 to 2 cups sliced fresh zucchini ( in 1/4 inch rounds) or
string beans (stems removed, sliced in 1/2 inch lengths
- 2/3 cup fresh corn, cut from the cob
- 4 ounces grated sharp cheddar or Monterrey Jack
cheese
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| Instructions: |
| 1. Tear tortillas roughly into quarters. Let
sit out, uncovered, at least an hour , so they get a bit stale. |
| 2. Spray a 10X14 rectangular baking dish
(preferably Le Creuset) with cooking spray. Spoon about 1/4 cup salsa over
the bottom of dish, and smear it. Scatter over this 1/3 of the torn
tortillas. |
| 3. Make cheese filling: in food processor
fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch.
Process till well blended. Set aside. |
| 4. Preheat oven to 350. |
| 5. Bring a medium saucepan or water to a
boil. Drop in prepare zucchini or green beans and blanch (3 minutes for
zucchini, 5 for green beans) . Drain vegetables well rinse with cold
water, and toss with raw corn. Set aside. |
| 6. Spoon half the cheese filling over
tortillas in baking dish. Scatter vegetables over filling, drizzle with
another 1/2 cup salsa, and top with another third of the torn tortillas.
Cover with remaining cheese filling. Top with last third of tortillas and
pour over remaining salsa. |
| 7. Cover baking dish, and bake for 40
minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375,
and bake another 10 to 12 minutes longer, or until cheese is melted and
slightly browned. |
| Vegan variation:
substitute commercially made tofu
cream cheese for Neufchatel, soy cheese for Jack, and omit eggs, adding an
extra 2 tablespoons of cornstarch. |
| Menu suggestions:
for brunch, serve with a pretty
assortment of fresh fruit: mango, sliced pineapple, kiwi rounds,
raspberries or a sprinkle of bright pomegranate seeds. Accompany
with sautéed strips of smoked tempeh, such as LightLife's Marinated Smoky
Tempeh Fakin' Bacon. Add a sweet bread or cinnamon toast, and garnish the
chilequiles with a little minced cilantro. Dinner time? Serve the
chilequiles with a green salad with sliced avocado and a side of black
beans. |
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