Summer Vegetable Tortilla Casserole

If you want to make a summer casserole, this is IT. This dish incorporates wonderful summer corn, zucchini, tomatoes, and Swiss chard. I threw in all of my beet greens too. 🙂 This dish was originally named Layered Tortilla-Tomato Casserole with Greens and Melted Cheese in Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless (one of my absolute favorite chefs). I adapted the recipe by adding more tortillas and vegetables, and by steaming the corn tortillas rather than frying them in oil. FABULOUS!!!

Great to feed the crowd at Fiesta Friday #26 at The Novice Gardener!

Yield: Serves 8 as a main dish

For the 6 cups Essential Quick-Cooked Tomato-Chipotle Sauce:

• 8-12 canned chipotle chiles in adobo sauce (or 3/4 oz -about 9 to 12- stemmed, dried chipotle chiles)
• 12 large garlic cloves, unpeeled
• 4 1/2 pounds (9 medium-large round or 28 to 34 plum) ripe tomatoes
• 2 T vegetable oil
• coarse salt, about 2 tsp

For the Casserole:

• 6 to 8 cups loosely packed spinach or 1/2-inch long sliced chard leaves (12-oz bunch) (I also included 1 bunch of beet greens)
• 2 medium (12 oz total) zucchini, cut into 1/4-inch dice
• 2 medium ears corn, husked, kernels cup from the cob
• 1 pound (about 4 cups) shredded Monterey Jack cheese or other melting cheese
• 16-20 corn tortillas
• about 1/3 cup chopped fresh cilantro, for garnish

To Make the Essential Quick-Cooked Tomato-Chipotle Sauce:

1. For the canned chiles, simply remove from the adobo sauce. For dried chiles, toast them on an ungreased griddle or skillet over medium heat, turning regularly, and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
2. While the chiles are soaking, roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 10 to 15 minutes; cool and peel.
3. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then turn and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
4. Working in batches, in a food processor or blender, process the tomatoes with their juices, rehydrated or canned chiles and garlic to a medium-fine puree.
5. Heat the 2 T of oil in a medium-size (4-quart) heavy pot over medium heat. Add the tomato puree and stir nearly constantly for 8 to 10 minutes as it sears and thickens.
6. Taste and season with salt, usually about 1 1/2 teaspoons.

To Prepare the Vegetables:

1. In a vegetable steamer, steam the greens, covered, until tender, 2 to 3 minutes for spinach, chard, and/or beet greens. (I steamed the greens in the pasta pot using the large insert.) Immediately spread out on a baking sheet to cool, then roughly chop.
2. Steam the diced zucchini until just tender, 2 to 3 minutes, then spread out to cool.
3. Sprinkle the vegetables with 1/4 tsp of salt.
4. Set out the corn, tomato sauce, and shredded cheese.

To Prepare the Tortillas:

1. Place 5 tortillas at a time in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel, followed by the lid of the warmer or plastic wrap for the plate. Microwave on high for 1 minute to make warm and pliable. Cut in half. (I did this as I prepared each layer of the casserole.)

To Make the Casserole:

1. Preheat the oven to 350 degrees. Lightly spray a 9×13-inch baking dish with cooking spray.
2. Spread a thin layer of sauce over the bottom, then lay out 8-10 tortilla halves in a single layer, arranging them to cover as much sauce as possible.
3. Evenly spread on the greens, a scant 1 1/2 cups of sauce and 1 cup of shredded cheese.
4. Top with another layer of 8-10 tortilla halves. Spread on the corn and the same amount of sauce and cheese.
5. Top with a third layer of 8-10 tortilla halves, the zucchini, and another round of sauce and cheese.
6. Top with remaining 8-11 tortilla halves, lightly brush or spray the tortillas with extra-virgin olive oil, and top with remaining sauce and cheese.
7. Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned.
8. Let stand for a few minutes before cutting into squares. Sprinkle with the chopped cilantro, then use a spatula (preferably a squared-off metal one) to transfer the pieces to warm serving plates.

One Year Ago:

• Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese
• Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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