4ouncescream cheesehalf an 8-ounce block, room temperature
½cuphalf and half
1 ½cupsshredded Mexican blend cheesedivided
1cupcrushed tortilla chips
chili powderfor sprinkling over the top
Preheat oven to 375 degrees. Oil or spray a deep square baking dish. Set aside.
Heat butter and oil in a saute pan over medium-high heat. Add the onion and cook 4 to 5 minutes or until beginning to soften.
Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5 to 6 minutes or until vegetables are starting to become tender.
Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds. Set aside to cool slightly.
While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
Stir ¾ cup of the cheese into the vegetables, then transfer to prepared baking dish.
Pour custard mixture over vegetable and cheese combination.
Top with remaining cheese and tortilla chips.
Cover loosely with aluminum foil.
Bake 30-35 minutes.
Remove foil and bake another 10-15 minutes or until cheese on the top is nicely melted and casserole is bubbling.
Sprinkle with a little chili powder to garnish.
MAKE AHEAD: May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.FREEZER-FRIENDLY: Assemble, cool thoroughly then wrap tightly and freeze up to 2 months. Thaw in the refrigerator then bake as directed. Can also be frozen cooked, but you'll yield better results if frozen unbaked.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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