Try this I-10 Diner Sonora Casserole recipe, or contribute your own.
- Carbohydrate 179.872750209186 g
- Cholesterol 16.81875 mg
- Fat 16.5567918752615 g
- Fiber 32.1592130632967 g
- Protein 29.3493806251913 g
- Saturated Fat 5.30639893754607 g
- Serving Size 1 1 Serving (1215g)
- Sodium 4661.63094793241 mg
- Sugar 147.713537145889 g
- Trans Fat 2.12238981254329 g
- Calories 916 calories
Step-by-step
- Microwave zucchini until soft.
- Preheat oven to 350 degrees.
- Mix cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
- Place in greased ovenproof baking dish.
- Top with cheese and bake about 12 minutes or til well heated and cheese has melted.
- To serve, top with sour cream and sprinkle with green onions.
Unlike a traditional Mexican enchilada stack that relies on individually rolled tortillas dipped in hot sauce, this regional diner casserole distributes its layered elements into a single baked dish. Restaurant adaptations often incorporate frozen corn for consistency, but utilizing fresh summer corn kernels cut straight from the cob introduces a distinct snap that preserved variants cannot replicate. Blanching those fresh kernels for precisely two minutes before mixing prevents excess moisture release during the bake.
Water content dictates the structural integrity of any vegetable-heavy layered bake. Zucchini naturally holds an abundance of moisture, which is why steaming or microwaving the squash first and then thoroughly draining it prevents the sauce from turning watery. Tossing the sliced zucchini with a teaspoon of vinegar helps tighten the plant cell walls slightly, maintaining structural firmness when exposed to high oven heat.
Baking at 350 degrees Fahrenheit ensures the cheese melts evenly without overcooking the delicate corn tortillas tucked inside the casserole. Keeping the baking duration restricted to approximately twelve minutes prevents the cheddar from separating into pools of oil while allowing the internal temperature to rise sufficiently. Watch for bubbling edges around the tomato sauce as your visual cue that the dish is fully heated throughout.
Spices like ground cumin and cayenne require careful distribution when mixed into wet ingredients rather than bloomed in fat. Whisking these dry spices directly into the tomato sauce guarantees uniform heat distribution across every portion. Grating your own cheddar cheese instead of using pre-bagged varieties removes anti-caking cellulose coatings, resulting in a significantly smoother cheese layer on top.
