I’ve been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants.
Take care to remove or cook off as much liquid as possible – you don’t want the dish to become mushy.
If you want to make a stew or soup from the same ingredients, omit the cheese and simmer in chicken stock until the vegetables are barely done.
- 1Blister and deskin the poblano chiles, remove the stem end, seeds and separate into large pieces.
Cook the potatoes until barely tender, let cool, then slice 1/8 inch thick.
- 2Peel the squash and cut the long way into 1/4 inch thick slices, place on paper towel, sprinkle with salt and set aside for at least 30 minutes to remove some of the water.
- 3Into a buttered 14×8 inch glass casserole dish place layers of potato, onion, squash, chile, tomato, corn, melting cheese; sprinkle with jalapeno, garlic, oregano, black pepper and repeat layering once.
- 4Bake partially covered in a 400 degree oven for at least 30 minutes or until most of the liquid is gone.
- 5Lastly, sprinkle with the topping cheese and bake uncovered for 15 minutes more.
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