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Zucchini and Poblano Casserole

Name: Zucchini and Poblano Casserole
Prep time: 50 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 1 cup Original Bisquick™ mix; 3/4 cup milk; 2 eggs; 3 tablespoons olive oil; 1 medium onion, cut into julienne (matchstick-cut) strips; 1 clove garlic, finely chopped; 8 small zucchini, finely chopped; 4 poblano chiles, roasted, peeled and cut into julienne (matchstick-cut) strips; 1 cup frozen whole kernel corn; 1 can (14.5 oz) petite diced tomatoes, undrained; 1/2 cup whipping cream; 3 tablespoons cornstarch; 1/3 cup sour cream; 1 teaspoon coarse salt (kosher or sea salt); 1/2 teaspoon chicken boullion granules; 2 tablespoons chopped fresh cilantro; 1 1/2 cups shredded Oaxaca (or asadero) cheese (6 oz)

Prep 50 min
Total 1 hr 10 min
Ingredients 17
Servings 12

Ingredients

Crepes

1 cup Original Bisquick™ mix
3/4 cup milk
2 eggs

Filling

3 tablespoons olive oil
1 medium onion, cut into julienne (matchstick-cut) strips
1 clove garlic, finely chopped
8 small zucchini, finely chopped
4 poblano chiles, roasted, peeled and cut into julienne (matchstick-cut) strips
1 cup frozen whole kernel corn
1 can (14.5 oz) petite diced tomatoes, undrained
1/2 cup whipping cream
3 tablespoons cornstarch
1/3 cup sour cream
1 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon chicken boullion granules
2 tablespoons chopped fresh cilantro
1 1/2 cups shredded Oaxaca (or asadero) cheese (6 oz)

Directions

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.