- Cooking spray
- 2 cups fresh corn kernels (about 4 ears)
- 2 cups (1/4-inch) diced zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1/2 cup chopped Roasted Anaheim Chiles
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 2 ounces baked tortilla chips (about 2 cups), divided
- 1 cup (4 ounces) shredded part-skim Oaxaca cheese or Monterey Jack cheese, divided
- 2 cups Green Chile Sauce
- 2 cups New Mexican Red Chile Sauce
- calories 195
- caloriesfromfat 30 %
- fat 6.5 g
- satfat 2.9 g
- monofat 1.6 g
- polyfat 1 g
- protein 8.4 g
- carbohydrate 31.1 g
- fiber 6.9 g
- cholesterol 15 mg
- iron 1.9 mg
- sodium 411 mg
- calcium 139 mg
How to Make It
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.
Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.
Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.