Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3/4 cup finely chopped onion

  3. 2 teaspoons minced garlic

  4. 3 cups zucchini, grated (about 2 medium) Salt and pepper to taste

  5. 8 corn tortillas

  6. 3 cups grated sharp Cheddar cheese

  7. 1 14-ounce can whole tomatoes

  8. 3/4 teaspoon cumin

  9. 1/2 teaspoon ground coriander

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350º. Heat the olive oil in a saucepan. sauté the onion over medium heat for about 3 to 4 minutes, until softened. Add the garlic, zucchini, and salt and pepper to taste and sauté for another 5 minutes. Take the pan off the heat. Tear the tortillas into bite-size pieces and place them into a lightly greased 8-inch square nonaluminum pan. Sprinkle half the cheese onto the tortillas. Top the cheese with the zucchini mixture. Place the tomatoes and their liquid in a blender. Add the cumin and coriander. Puree. Pour the tomato mixture over the tortillas, cheese, and zucchini. Sprinkle on the rest of the cheese. Bake for 20 to 25 minutes, until bubbly. Let the chilequiles cool. Cover the dish with freezer foil. Label. To serve: Uncover. Heat the thawed chilequiles for about 15 to 20 minutes in a 400° oven until they're warmed through. Serves 5 to 6.


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