Passionate Veg Recipe & A Note:

[Guest guest]

I was able to get a few formatted when I was on vacation earlier this

month. These days, that's about the only time I have to do such

things. :-(

 

While we're on that topic, I do apologize for my seemingly being

absent from the list. I do keep an eye on things and update the

calendar and such, but my life right now just doesn't allow me much

time to participate. I work long hours during the day, go to school

at night, my brother is sick, and I've been helping him as much as

possible.

 

Thanks to everyone who keeps this list going and making it the great

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Karen

List Owner

 

 

* Exported from MasterCook *

 

Chilaquiles Zona Rosa

 

Recipe By :The Passionate Vegetarian, Crescent Dragonwagon

Serving Size : 8 Preparation Time :0:00

Categories : Passionate Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 corn tortillas

cooking spray

2 11.5 oz jars Newman's Own Medium Salsa

2 8 oz packages neufchatel reduced-fat cream cheese -- room

temperature

2 large eggs

2 tablespoons cornstarch

2 small zucchini -- cut crosswise into 1/2 " rounds to

yield 2 cups (or 2 cups sliced string beans)

1 1/4 cups corn kernels

1 cup shredded sharp cheddar cheese or Monterey

Jack cheese -- (4 ounces)

 

Tear or cut the tortillas into quarters. Place the tortilla pieces on

a jelly roll pan. Let stand, uncovered, for at least an hour or

overnight.

 

Lightly coat a 9x13-inch glass or enamel clad baking dish with cooking

spray. Spread 1/2 cup of the salsa over the bottom and scatter

one-third of the tortilla pieces over the salsa.

Place 1 cup of the remaining salsa in a food processor with the

neufchatel, eggs, and cornstarch. Buzz until well combined, pausing

from time to time to scrape down the sides. Set aside. In a separate

bowl, combine the zucchini with the fresh corn. Set aside.

 

Preheat oven to 350ºF.

 

Spoon half the egg mixture over the tortillas in the dish (it will not

cover them completely). Scatter the vegetables over the filling,

spreading them out with the back of a spoon. Drizzle another 1/2 cup

salsa over the top. Make another layer using one-third of the

tortillas. Cover with remaining cheese mixture, and top with remaining

tortillas, then pour the remaining salsa over the top. Cover tightly

with foil and bake for 40 minutes.

 

Uncover; sprinkle with the shredded cheese. Raise the oven

temperature to 375ºF and bake until the cheese is melted and browned,

10-12 minutes. Let stand for 10 minutes, then slice and serve.

 

S(ISBN):

" 1-56305-711-5 "

Copyright:

" 2002 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 135 Calories; 2g Fat (13.9%

calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber;

47mg Cholesterol; 77mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean

Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0