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Ingredients

• Unsalted butter for greasing
• 2 large poblano or Anaheim chilies, roasted and peeled
• 1 ear white sweet corn, husk and silk removed
• 3 Tbs. olive oil
• 1 white onion, chopped
• 3 tsp. kosher salt
• 1/4 freshly ground pepper, plus more, to taste
• 1 lb. zucchini, thinly sliced
• 1/2 tsp. dried oregano, preferably Mexican, crumbled
• 1 1/2 cups shredded Oaxacan or Monterey jack cheese
• 4 eggs, beaten
• 1/4 cup crumbled cotija cheese
• 1/4 tsp. ancho chili powder (optional)

• 1/3 cup crema or sour cream
• 1 Tbs. fresh lime juice
• 1/4 cup minced fresh cilantro
• 1 Tbs. chipotle chilies in adobo, finely chopped
• 1/4 tsp. kosher salt, plus more, to taste

Description

Quick And Easy To Make And Infinitely Adaptable, Tortas Are A Favorite Light Supper Dish In Mexico. This Popular Combination Of Zucchini, Corn And Roasted Poblano Chil Is The Perfect Dish To Make In The Summer, When Fresh Corn Is At Its Peak. Dark Green

Williams-Sonoma