|TABASCO® brand Chipotle Pepper Sauce||---||1/2 cup|
|Vegetable oil||---||4 cups|
|Corn tortillas, cut into 6-inch squares||---||16 ea.|
|Olive oil, divided||---||1/2 cup|
|Spanish onion, thinly sliced||---||1 ea.|
|Garlic cloves, minced||---||2 ea.|
|Basil leaves, minced||---||8 ea.|
|Tomato sauce||---||16 oz.|
|Zucchini, thinly sliced on a bias||---||2 ea.|
|Whole-kernel corn||---||1 cup|
|Poblano pepper, thinly sliced||---||1-1/2 cups|
|Poached chicken, shredded||---||2 cups|
|Mexican oregano||---||2 Tbsp.|
|Oaxaca cheese, divided||---||3 cups|
|Ground black pepper||---||to taste|
Preheat an oven to 350°F.
In a large pan with sides, heat vegetable oil over medium heat. When oil is hot, add 2 tortillas at a time until soft; remove and place on paper towels to dry.
In a separate pan over medium heat, add 1/4 cup olive oil and onions; cook until golden brown. Add garlic and basil, cook 1 minute, and add TABASCO® Chipotle Sauce and tomato sauce.
Let simmer 15 minutes, stirring occasionally.
In another pan over medium-high heat, add remaining 1/4 cup olive oil and zucchini; cook until light brown. Add corn and poblano peppers; cook 2 more minutes. Add tomato sauce mixture and poached chicken; stir and turn off heat.
In a 9" x 9" baking pan, place 4 tortillas on the bottom, layer 1/3 of the tomato-zucchini mixture on top, and sprinkle with 1 cup cheese. Layer tortillas, tomato-zucchini mixture and cheese twice more, then cover the top with 4 more tortilla squares.
Bake in the preheated oven uncovered for 15 minutes. Allow to cool for 20 minutes, cut and serve.
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