approx. 300g yellow corn tortillas
1 can of 565g jackfruit (Jackfruit)
1 onion
Besides oil for frying
1 medium zucchini
1x mozzarella (alternatively Oaxaca cheese)
150 g grated cheese for au gratin
1 small can of corn kernels
1 400g jar of Poblano Chile strips
1 jar of Mex-al Salsa Verde con Nopal (Green Sauce with Cactus)
100 g yogurt (or cashew yogurt*)
Salt and pepper
*To prepare the cashew yogurt, simply mix 80 g of soaked cashews + 200 ml of water + salt + 1 tablespoon of yeast flakes.
The nuts are left to soak overnight in cold water or, if you want to make it quickly, pour hot water over them and let them stand for 15-20 minutes.
1. Preheat the oven to 180°C.
2. Drain the jackfruit and sauté with the onion and a little oil, add the Salsa Verde con Nopal and cook over medium heat for about 20 minutes.
3. Drain the poblano slices and brown them lightly in a frying pan with oil. Season with salt and pepper, remove from heat and set aside.
4. Lightly dip the tortillas, one at a time, in the hot oil. Place on absorbent paper and set aside.
5. Cut the zucchini into cubes and the mozzarella into thin slices.
6. Season yogurt with salt and pepper to taste, mix well and set aside.
7. To assemble the pie, place a layer of oiled tortillas in a baking dish, then a layer of poblano slices, stewed jackfruit, diced zucchini, corn kernels, a layer of cheese (Oaxaca or mozzarella) and finally a little yogurt. Repeat this process until the dish is full, ending with a layer of grated cheese.
8. Finally, bake at 180°C (350°F) for about 30 minutes or until the cheese is golden brown.
Serve immediately and enjoy!
