Tuesday, September 17, 2013

Roasted Chile and Corn Lasagna

Roasted Chile and Corn Lasagna
Serves: 6-8


4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen.
1 can chopped green chilies
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise and then into strips
6 poblano or 12 hatch chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
2 cups shredded Oaxaca cheese, or mozzarella
1 cup cotija cheese (or Parmesan).
1 (18 oz) can Cheese Cooking Sauce
1 cup half and half
9 six-inch flour tortillas or 12 (7 by 3-inch) no-boil lasagna sheets


Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute.

Mix in 3/4 of the corn and saute for 5 minutes.

Stir in the cheese sauce, half and half and thyme.

Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly.

Transfer to a blender and puree until smooth, then add in remaining corn kernels. Season with salt and pepper.

Chop your vegetables.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and roasted chile strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets, or the flour tortillas if using instead. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

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