• 3 medium zucchini
  • 1 small yellow onion
  • 1 medium tomato
  • 1 cup roasted, diced long green chiles
  • 1 tbsp. oil
  • ¼ cup heavy cream
  • 2 cups water
  • 1 tbsp. chicken bouillon or to taste
  • 1 tsp. sea salt or to taste
  • ¼ tsp. fresh ground black pepper or to taste
  • Corn tortillas (about 3 per person)
  • Grated asadero cheese (about 2 tbsp. for each rolled tortilla)
  • 1 cup of oil (for frying the tortillas)


  1. Dice the zucchini, onion, tomatoes and green chile into small cubes.
  2. In a large sauce pan, heat the oil on medium high heat and sauté the zucchini, onion, tomatoes and green chile until soft.
  3. Add the water, bouillon, sea salt and black pepper and bring to a boil.
  4. Reduce heat to medium and add the heavy cream. Simmer for approximately 30 minutes or until all the flavors have infused, stirring occasionally. Set aside.
  5. In a sauté pan, heat the oil on high heat. Oil should be very hot. Fry each tortilla on each side for a few seconds turning with tongs. Place on a paper towel lined plate to drain excess oil.
  6. Place about 2 tbsp of grated asadero cheese inside each tortilla and roll. Spoon the zucchini mixture over the rolled tortillas and serve immediately.
Summer 2012
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