Tex-Mex Casserole
Source of Recipe
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4 ears fresh corn
butter
3 medium onions, sliced thin
6 or 7 medium zuchhinis, sliced thin
1 large seeded, chopped, drained tomato
8 ounce can of tomatillos, drained and diced, or 1 cup fresh
2 Anaheim chiles, seeded and chopped
1 small jalapeno chile, seeded and chopped
1 1/2 teaspoons fresh oregano, or 3/4 teaspoon dried
salt pepper and butter
1 cup grated jack cheese
Preheat oven to 350F.
Using a sharp knife, cut the corn from the cobs and set aside. In
a large skillet, heat a tablespoon of butter and saute the onions
and zucchini for 3 to 5 minutes over medium heat. Remove. Add
another tablespoon of butter and saute the tomato and tomatillos
for 3 to 5 minutes.
Lightly grease a large casserole. Combine all the vegetables
together; season with oregano, salt and pepper. Sprinkle with the
grated cheese and dot with a little butter.
Bake the casserole, covered with its lid or with foil, for 30
minutes. Run it briefly under the broiler to brown before serving.
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