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Ingredients
- 2 cups tomato sauce
- 1 1/2 tbsp. chili powder
- 1 tbsp. white wine vinegar
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- Salt
- 1 tsp vegetable oil
- 6 corn tortillas, cut into strips
- 3 cups sliced zucchini
- 1 cup frozen corn kernels, thawed
- 1 (4 oz.) can diced green chiles, drained
- 1 1/2 cups (6 oz.) shredded cheddar cheese, divided
- 3/4 cup sour cream
- 2 green onions, thinly sliced
Preparation
Step 1
Preheat oven to 350. Combine tomato sauce, chili powder, vinegar, cumin, cayenne pepper, garlic and salt in a saucepan over medium heat. Simmer gently.
Heat oil in a skillet over medium-high heat. Add tortilla strips and fry until golden brown and crisp; drain on paper towels
Arrange zucchini in a steamer basket over boiling water. Cover and steam until tender; drain.
Combine zucchini, tortilla strips, corn chiles and 3/4 cup cheese. Bake, uncovered for 30 minutes until hot and bubbly. Remove from oven and spread sour cream on top. Sprinkle with green onions.
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