Scrumptious, layered goodness
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.
- ElizabethJuddTaylor favorited Corn And Green Pepper “Lasagna” (Inspired By Food Network’s Marcela Valladolid) 06 May 14:32
- Justine published her project Corn And Green Pepper “Lasagna” (Inspired By Food Network’s Marcela Valladolid) 04 May 09:00
Preheat the oven to 350 degrees F.
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.
Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat remaining 2 tablespoons of butter/margarine. Cook peppers for about 5 minutes, until soft. Season with salt and pepper. Remove from heat.