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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Mexican entrée was invented to use up leftovers, earning it the reputation of a working person's dish. This version gets its name by being served with both red and green chile sauces. Ingredients:
cooking spray |
2 cups fresh corn kernels (about 4 ears) |
2 cups (1/4-inch) diced zucchini |
1 cup chopped red bell pepper |
1 cup chopped onion |
1/2 cup chopped roasted anaheim chiles |
1 teaspoon dried oregano |
3 garlic cloves, minced |
2 ounces baked tortilla chips (about 2 cups), divided |
1 cup (4 ounces) shredded part-skim oaxaca cheese or monterey jack cheese, divided |
2 cups green chile sauce |
2 cups new mexican red chile sauce |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.
3. Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.
4. Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.
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