Ingredients
- 12 corn tortillas
- 23 ounce newman’s own medium salsa
- 16 ounce neufchâtel reduced-fat cream cheese
- 2 ounce eggs
- 2 tablespoon cornstarch
- 2 tablespoon zucchini
- 1 1/4 cup corn kernels
- 1 cup shredded sharp cheddar or monterey jack cheese
Preparation
Baking Directions:
In 1997, I entered and, much to my own astonishment, won (in the Food Professionals category) the Newman’s Own recipe contest, with this simplified version of chilaquiles.
The prize: a free trip to New York, a stay at the Waldorf, and lunch at the Rainbow Room with Paul Newman, Joanne Woodward, the other winners and their guests, and scads of media folks, plus $10,000 to give to my favorite charities.
There is every reason to buy the Newman’s Own stuff.
The products are good, some quite good, and the intent is even better: 100 percent of the after-tax profits are donated to charity.
Here is the award-winner, simple and very pleasing, proof that “shameless exploitation in pursuit of the common good” as the Newman’s folks say, can be very tasty indeed.
Tear or cut the tortillas into quarters.
Place the tortilla pieces on a jelly-roll pan.
Let stand, uncovered, for at least 1 hour or overnight.
Lightly coat a 9-by-13-inch glass or enamel-clad baking dish with cooking spray.
Spread 1/2 cup of the Newman’s Own 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 neufchâtel, 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 (or beans) with the fresh corn.
Set aside.
Preheat the oven to 350F.
Spoon half of 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 aluminum foil and bake for 40 minutes.
Uncover; sprinkle with the shredded cheese.
Raise the oven temperature to 375F and bake until the cheese is melted and browned, 10 to 12 minutes.
Let stand for 10 minutes, then slice and serve.
