Mexican Casserole
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked.
(especially roasted)and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
3 ears fresh corn
2 Tbsp. butter
6 medium zucchinis sliced thin
1 large tomato seeded and chopped
1 cup fresh tomatillos
2 medium Anaheim peppers, seeded and chopped
1 jalapeno chile, seeded and chopped
1-1/2 tsp. fresh oregano
1 cup Monterrey jack cheese shredded
salt and pepper
1 medium onion, sliced thin
Instructions:
Preheat the oven to 350F. Cut the corn off the cob and set aside. In a large skillet heat 1 Tbsp. of butter and saute the onions and zucchini for 3-5 minutes over medium heat. Remove the ingredients from the pan. Add 1 Tbsp. of butter back into the pan and saute the tomato, Anaheim, jalapeno and tomatillos for 3-5 minutes.
Lightly grease a large casserole dish. Combine all the vegetables together and add the oregano, salt and pepper and mix well. Place the vegetables in a casserole dish and sprinkle with shredded cheese. Bake covered with a lid or foil for 30 minutes.
Turn the oven on broil after the 30 minutes and brown slightly.