Zucchini and Poblano Casserole

Crepes

cup Original Bisquick™ mix

3/4

cup milk

eggs

tablespoons olive oil

medium onion, cut into julienne (matchstick-cut) strips

clove garlic, finely chopped

small zucchini, finely chopped

poblano chiles, roasted, peeled and cut into julienne (matchstick-cut) strips

cup frozen whole kernel corn

can (14.5 oz) petite diced tomatoes, undrained

1/2

cup whipping cream

tablespoons cornstarch

1/3

cup sour cream

teaspoon coarse salt (kosher or sea salt)

1/2

teaspoon chicken boullion granules

tablespoons chopped fresh cilantro

1 1/2

cups shredded Oaxaca (or asadero) cheese (6 oz)

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1

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In small bowl, stir crepe ingredients until blended.
2

Grease 6- or 7-inch skillet with shortening; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side. Stack crepes as removed from skillet, placing waxed paper between each. Cover stack with cloth towel to prevent crepes from drying out.
3

In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 3 minutes. Add zucchini, chiles, corn and tomatoes; cook 4 minutes. In small bowl, stir whipping cream and cornstarch until blended; stir into vegetable mixture. Add sour cream, salt and bouillion; cook and stir about 2 minutes until mixture boils. Stir in cilantro.
4

Place 6 crepes in bottom of baking dish. Spread filling over crepes; sprinkle with half of the cheese. Top with remaining crepes; sprinkle with remaining cheese. Bake 20 minutes or until golden brown.