Zona Rosa Chilequiles
(Served at Nancy's and Bill's in 2002)
Serves 8

Ingredients:

1 package corn tortillas (8 to 10)
Cooking spray, such as Pam
1 1/2 cups commercial salsa, preferably Newman's Own Bandito Salsa, Medium Hot
2 8-ounces packages Neufchatel cheese
2 eggs
2 tablespoons cornstarch
1 1/2 to 2 cups sliced fresh zucchini cut in 1/4-inch rounds or string beans (stems removed), sliced in 1/2 inch lengths
2/3 cup fresh corn, cut from the cob (or can use frozen)
4 ounces grated sharp cheddar or Monterrey Jack cheese

Instructions:

1. Tear tortillas roughly into quarters. Let sit out, uncovered, at least an hour , so they get a bit stale.

2. Spray a 10" X 14" rectangular baking dish with cooking spray. Spoon about 1/4 cup salsa over the bottom of dish and smear it. Scatter over this 1/3 of the torn tortillas.

3. Make cheese filling: in food processor fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch. Process till well blended. Set aside.

4. Preheat oven to 350°F.

5. Bring a medium saucepan or water to a boil. Drop in prepared zucchini or green beans and blanch--3 min. for zucchini, 5 for green beans.  Drain vegetables well, rinse with cold water, and toss with raw corn. Set aside.

6. Spoon half the cheese filling over tortillas in baking dish. Scatter vegetables over filling, drizzle with another 1/2 cup salsa, and top with another third of the torn tortillas. Cover with remaining cheese filling. Top with last third of tortillas and pour over remaining salsa.

7. Cover baking dish and bake for 40 minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375°F, and bake another 10 to 12 minutes longer, or until cheese is melted and slightly browned.

Vegan variation: Substitute commercially made tofu cream cheese for Neufchatel, soy cheese for Jack, and omit eggs, adding an extra 2 tablespoons of cornstarch. 

Menu suggestions: For brunch, serve with a pretty assortment of fresh fruit: mango, sliced pineapple, kiwi rounds, raspberries or a sprinkle of bright pomegranate seeds; accompany with bacon.  Add a sweet bread or cinnamon toast, and garnish the chilequiles with a little minced cilantro. Dinner time? Serve the chilequiles with a green salad with sliced avocado and a side of black beans.