This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made with any tender squash.
- 1 pound tender squash, cut into small pieces 1/8 inch thick
- 2 tablespoons butter
- ½ medium white or yellow onion, cut into thin crescents
- 2 poblano chiles, roasted, seeded and peeled, cut or torn into strips
- 2 medium tomatoes, roasted, peeled, seeded and chopped
- ¼ cup finely chopped fresh cilantro
- salt and pepper to taste
- ¾ cup Mexican crema or sour cream
- 6 corn tortillas, lightly fried in vegetable oil but remaining soft, drained
- 1 cup grated manchego, jack, or gouda cheese
- 2 eggs
Preheat oven to 350ºF and grease an 8 inch square baking dish.
Cook the squash in boiling salted water until crisp-tender. Drain well and cool.
Melt the butter in a medium size skillet, sauté the onion until soft, and add the chiles and tomatoes. Cook until the juice from the tomatoes has evaporated, and stir in the drained squash and the cilantro.
Add salt and pepper to taste. Remove from the heat, add the sour cream and mix well.
Place three tortillas on the bottom of the baking dish, arranging them to cover as much of the bottom of the dish as possible. Top with half the squash and cream mixture, then half the grated cheese. Repeat the layers with the remaining tortillas, squash mixture and cheese. Beat the eggs very well and pour over all.
Bake for 30 minutes. Allow to set for 15-20 minutes before serving. Serves 6 as a side dish, 4 as a vegetarian main course.
Link to Source Article
Mexican Vegetable Dishes: Some Fall Favorites