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Ingredients
  • Vegetable oil, for frying
  • 12 corn tortillas
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 small white onion, chopped
  • 2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)
  • 3 tablespoons unsalted butter
  • 4 ½ cups chopped zucchini (from 3 large zucchini)
  • 1 ½ cup fresh corn off the cob (from 1 ear)
  • 3 poblano chiles charred, seeded, deveined, and chopped
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • 3 cups shredded Oaxaca cheese, or Monterey Jack
  • ¾ cup Mexican crema or creme fraiche
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