Corn And Green Pepper “Lasagna” (Inspired By Food Network’s Marcela Valladolid)

Scrumptious, layered goodness

https://www.cutoutandkeep.net/projects/corn-and-green-pepper-lasagna-inspired-by-food-networks-marcela-valladolid • Posted by Justine

Here’s my Mexican spin on lasagna for people who don’t love traditional Italian lasagna! I caught the end of Food Network’s “The Best Thing I Ever Made” one Saturday, and Marcela Valladolid was whipping up a Corn and Poblano Lasagna. Intrigued, I watched as she created her Mexican version of lasagna. And, being the creative culinary whiz (ha just kidding) that I am, I knew this would be the next recipe I should attempt and make my own. Instead of lasagna noodles, I used corn tortillas! I also used green bell peppers instead of poblanos.

You will need

4 tbsp Butter (divided) 3 cloves Garlic (minced and divided) 2 cups frozen Corn (thawed) 2 cups Heavy Cream 3 Green Bell Pepper (thinly sliced) 1 tsp Thyme Salt Pepper 1 package Corn Tortillas (small tortillas) 8 oz bag Cheddar Cheese

Project Budget

Time

Difficulty

Description

Here’s my Mexican spin on lasagna for people who don’t love traditional Italian lasagna! I caught the end of Food Network’s “The Best Thing I Ever Made” one Saturday, and Marcela Valladolid was whipping up a Corn and Poblano Lasagna. Intrigued, I watched as she created her Mexican version of lasagna. And, being the creative culinary whiz (ha just kidding) that I am, I knew this would be the next recipe I should attempt and make my own. Instead of lasagna noodles, I used corn tortillas! I also used green bell peppers instead of poblanos.

Instructions

1. Preheat the oven to 350 degrees F.

2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

3. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

4. Heat remaining 2 tablespoons of butter/margarine. Cook peppers for about 5 minutes, until soft. Season with salt and pepper. Remove from heat.

5. 

   Then, the layering. 1) Place sauce in the bottom of your pan. 2) Layer tortillas on top of sauce (I used six for each layer). 3) Add green peppers. 4) Add cheddar cheese. 5) Repeat for 2 more layers. Then bake for about 30 minutes, and broil for another 3-4 minutes.