Mexican Lasagna

I haven't been watching as much Food Network these days as I once did, but recently I watched Marcela Valladolid make a corn and poblano lasagna that looked amazing.  When I explained it to Garrad one day he said, "why not use corn tortillas instead of pasta?" So, I set out to do just that and the results were delicious!  I used my farmer's market produce for the dish, and topped it with the pork green chili I made over the weekend.  Also, if you're looking for a way to use up a bag of corn tortillas (since they only come in bags of 50 or more), bake them to make chips.  I cut the tortillas into triangles, spread them in a single layer on a wire rack sitting on a baking sheet, spray them with vegetable oil, top with salt and chili powder, and bake at 400 degrees for 10 to 15 minutes until they are golden brown.

Mexican Lasagna Recipe:
4 poblano (or other mild) peppers
4 ears corn (can substitute 4 cups frozen corn)
2 cups light cream
1 tsp fresh thyme, finely chopped
1 tbsp. olive oil
1 small or half large onion, sliced thinly
2 cloves garlic
1 large zucchini, cut thinly lengthwise
1-1.5 cups of shredded mexican cheese blend
8-10 small corn tortillas
Salt and Pepper to taste
Chopped Cilantro for garnish (optional)

Char the peppers under a broiler or over a burner of a gas oven.  Put them in a bowl and cover with plastic wrap.  10 minutes later peel off the skins, remove stems and seeds and chop into 1 inch strips.  Cut the kernels off the corn cobs, blend half of the kernels with half of the cream, then combine all of the cream and corn and cook in saute pan or sauce pot with salt, pepper, and thyme on medium-low heat until cream is reduced by half (should be slightly runnier than creamed corn).  Heat olive oil in a skillet and saute onion, garlic, and zucchini at medium-high heat until just cooked through, add peppers to mixture and cook for another 5 minutes.  In a greased 2-3 quart casserole dish, thinly layer ingredients-corn mixture, tortillas, vegetables, then cheese-until all ingredients are used ending with cheese on top (I used a large casserole dish and made 3 layers).  Bake at 350 degrees covered with foil for 45 minutes, remove foil and bake for another 10 minutes.  Allow it to cool for 10-15 minutes before serving.  Garnish with cilantro if desired.