Zucchini and Poblano Casserole Recipe

Ingredients

• 1 cup Original Bisquick™ mix
• 3/4 cup milk
• 2 eggs
• 3 tablespoons olive oil
• 1 medium onion, cut into julienne (matchstick-cut) strips
• 1 clove garlic, finely chopped
• 8 small zucchini, finely chopped
• 4 poblano chiles, roasted, peeled and cut into julienne (matchstick-cut) strips
• 1 cup frozen whole kernel corn
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1/2 cup whipping cream
• 3 tablespoons cornstarch
• 1/3 cup sour cream
• 1 teaspoon coarse salt (kosher or sea salt)
• 1/2 teaspoon chicken boullion granules
• 2 tablespoons chopped fresh cilantro
• 1 1/2 cups shredded Oaxaca (or asadero) cheese (6 oz)