Prepare Hatch Salsa Ranchera. Set aside.
Salsa Ranchera
In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
1 Tbsp. olive oil
Sauté onions until lightly carmelized, about 3 minutes.
½ medium onion
Add garlic, cumin and salt. Cook about 3 minutes.
½ tsp. granulated garlic, tsp. BUENO® Ground Cumin, ½ tsp. salt
Add zucchini and cook about 2 minutes.
1 small zucchini
Add corn and water and cook about 3 minutes.
1 cup frozen corn, 1/3 cup water
In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
1/4 cup peanut oil for frying, 1 doz. BUENO® Corn Tortillas
Top each tortilla with calabacita fill. Top with
salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
1/3 cup low fat Monterey jack