Zucchini Tortilla Casserole Pastel Azteca

Ingredients

• Canola oil, for frying
• 12 corn tortillas
• 2 tablespoons canola oil
• 2 cloves garlic, chopped
• 1 small Spanish onion, chopped
• 1 jalapeño pepper, seeded, deveined and minced
• 1 cup of your favorite salsa
• 1 cup canned crushed tomatoes
• 2 tablespoons unsalted butter
• 4 1/2 cups chopped zucchini
• 1 1/2 cup fresh corn off the cob
• 3 poblano chiles charred, seeded, deveined, and chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Nonstick cooking spray
• 3 cups Oaxaca cheese, shredded
• 3/4 cup Mexican crema
• 1/4 cup Cotija cheese, shredded

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