Zucchini And Corn Torta With Cilantro-Lime Crema

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
329
FAT
78%
CHOL
88%
SOD
107%

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Ingredients for 6 servings

Unsalted butter for greasing

2 large poblano or Anaheim chilies, roasted and peeled

1 ear white sweet corn, husk and silk removed

3 Tbs. olive oil

1 white onion, chopped

3 tsp. kosher salt

1/4 freshly ground pepper, plus more, to taste

1 lb. zucchini, thinly sliced

1/2 tsp. dried oregano, preferably Mexican, crumbled

1 1/2 cups shredded Oaxacan or Monterey jack cheese

4 eggs, beaten

1/4 cup crumbled cotija cheese

1/4 tsp. ancho chili powder (optional)

1/3 cup crema or sour cream

1 Tbs. fresh lime juice

1/4 cup minced fresh cilantro

1 Tbs. chipotle chilies in adobo, finely chopped

1/4 tsp. kosher salt, plus more, to taste

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