Prep Time:
30
Cook Time:
25
Total Time:
55 55min
Servings:
4-6
Bring a fresh twist to the table with this colorful, layered Calabasitas-inspired bake. Tender zucchini, yellow squash, and Roma tomatoes are arranged over a creamy roasted corn pudding made with crunchy Simply Tostitos® Sea Salt Tortilla Chips, creating the perfect balance of savory, creamy, and crispy textures. Finished with a sprinkle of Mexican oregano, this vibrant vegetable dish delivers bold flavor and eye-catching presentation that's perfect as a side for family dinners, celebrations, or your next Mexican-inspired meal.
Ingredients
- Roasted Veggie
- Corn Pudding
How to make it
-
Corn Pudding
-
1
Melt butter in saucepan over medium-high heat
-
2
Once melted, add onions and peppers. Sweat for about 3-4 minutes
-
3
Add cream and seasonings, bring to a simmer. Simmer for about 10 minutes, stirring occasionally
-
4
Add Tostitos and remove from heat. Steep for 5 minutes. Blend with a stick blender until smooth
-
5
[Title]Roasted Squash
-
6
Preheat oven to 350F
-
7
Place corn pudding in bottom of 12" bowl, spreading flat
-
8
In a bowl, place the yellow squash, zucchini, roma tomatoes, and mini rounds
-
9
Toss with 1 tablespoon of oil and a pinch of salt and black pepper. Toss to coat
-
10
Spread yellow squash, zucchini, roma tomato, and mini rounds over the spread corn pudding
-
11
Top with sprinkle of Mexican oregano
-
12
Cover with aluminum foil and bake in oven for 20 minutes
-
13
Remove foil and bake for an additional 5 minutes
-
14
Remove from heat and cool for 2 minutes
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