5.0
(2)
Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
Step 2
Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
Step 3
Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
Your folders

319 viewsmyrecipes.com
5.0
(6)
Your folders

473 viewsfoodnetwork.com
4.8
(53)
25 minutes
Your folders

200 viewscheforopeza.com.mx
25 minutes
Your folders

48 viewstasteofhome.com
5.0
(1)
20 minutes
Your folders

461 viewsseriouseats.com
4.5
(2)
Your folders

264 viewsallrecipes.com
4.6
(104)
1 hours
Your folders
31 viewsthekitchn.com
Your folders

111 viewswashingtonpost.com
4.2
(64)
35 minutes
Your folders

268 viewssouthernliving.com
Your folders

533 viewsmaricruzavalos.com
5.0
(1)
25 minutes
Your folders

61 viewsmasienda.com
4.0
(87)
Your folders

121 viewscoleycooks.com
4.9
(8)
45 minutes
Your folders

187 viewspatijinich.com
4.6
(5)
15 minutes
Your folders

163 viewssaboryestilo.com.mx
5.0
(2)
Your folders

352 viewsfeastingathome.com
5.0
(75)
25 minutes
Your folders

485 viewstastesbetterfromscratch.com
4.9
(13)
30 minutes
Your folders

513 viewsbbcgoodfood.com
30 minutes
Your folders

313 viewsreadyseteat.com
5.0
(26)
Your folders

592 viewsfeastingathome.com
5.0
(53)
25 minutes