Zucchini Tortilla Casserole Pastel Azteca

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 1/2 cups chopped zucchini (from 3 large zucchini)
• 1 1/2 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
• 3/4 cup Mexican crema or creme fraiche

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