About 4 tablespoons vegetable oil
3 cups (about 6 ounces) sliced stemmed mushrooms
1 1/2 cups corn kernels, preferably fresh & cut off the
cobs (about 2 ears)
8 cups (about 10 ounces) packed, stemmed spinach leaves, well
rinsed but not dried
1/2 teaspoon salt
16 tortillas (this is better with store-bought rather than
5 cups Chipotle Cascabel Salsa or substitute
1 cup heavy (whipping) cream, creme fraiche or plain yogurt
3 cups (12 ounces) shredded Mexican Chihuahua cheese, brick,
Monterey Jack or just about nay melting cheese you like
15- or 16-ounce carton ricotta cheese
About 1/3 cup chopped fresh cilantro, for garnish
Heat 1 tablespoon of the oil in a large skillet over medium.
When quite hot, add the mushrooms and cook, stirring, until just
tender, 3 to 5 minutes. Add the corn and cook for a minute or
two longer, then scrape the mixture into a bowl. Return the skillet
to the heat without washing it and add the damp spinach. Cook,
stirring constantly, until just wilted, 2 to 3 minutes. Scoop
into a colander set in the sink and use a spoon to gently press
out excess moisture. Let the vegetables cool, then scoop the spinach
in with the mushrooms and corn and season with the salt.
Pour a little of the remaining oil into a small skillet
to lightly coat the bottom and set over medium heat until hot.
One at a time, quick-fry the tortillas for a few seconds per side
just to soften them. As the oil is used up, add a little more,
let it heat a moment, then continue frying tortillas. Drain the
tortillas in a single layer on paper towels, blotting them dry
with additional towels. Cut the tortillas in half.
Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking
dish. In a medium-size bowl, mix the salsa with the cream or yogurt.
Spread a thin layer of the salsa mixture over the bottom of the
baking dish, then cover with 8 tortilla halves. Evenly top with
half of the vegetables, a scant 11/2 cups of the remaining salsa
mixture and 1 cup of the shredded cheese. Add another layer of
8 tortilla halves. Spread with the ricotta and another scant 11/2
cups of the salsa mixture. Top that second layer with a third
round of 8 tortilla halves, the remaining vegetables, another
portion of salsa mixture and 1 cup of the shredded cheese. For
the final layer, evenly lay out the remaining tortillas, spread
with the remaining salsa mixture (making sure to completely cover
the tortillas) and evenly sprinkle on the remaining 1 cup shredded
Cover lightly with foil and bake for 25 minutes. Uncover and bake
for an additional 10 to 15 minutes, until bubbling and lightly
browned. Let stand a few minutes before sprinkling with the cilantro
and cutting into squares to serve to your guests on warm plates.
Yield: 8 as a main dish, or 12 to 16 as an accompaniment