Zucchini And Corn Torta With Cilantro-lime Crema

Name: Zucchini And Corn Torta With Cilantro-lime Crema
Prep time: 1 h 11 min
Cook time: 1 h 11 min
Total time: 1 h 11 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons ancho chili powder (optional); 0 freshly ground pepper, plus more, to taste; 2 larges poblano or Anaheim chilies, roasted and peeled; 1 Tb chipotle chilies in adobo, finely chopped; 59 milliliters crumbled cotija cheese; 79 milliliters crema or sour cream; 1 ear white sweet corn, husk and silk removed; 4 eggs, beaten; 59 milliliters minced fresh cilantro; 3 teaspoons kosher salt; 1 Tb fresh lime juice; 355 milliliters shredded Oaxacan or Monterey jack cheese; 3 Tbs olive oil; 1 teaspoons dried oregano, preferably Mexican, crumbled; 6 servings Unsalted butter for greasing; 1 white onion, chopped; 454 grams zucchini, thinly sliced

Zucchini And Corn Tort A mixture of butter, cotija cheese, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 11 minutes.