|Lean Mexicali Casserole – tastes like home.|
This 11″ x 17″ pyrex baking dish barely fits into my tiny galley oven.
No sweat in the oven in our temporary apartment!
|No reflection on my cooking or this recipe. Just a friendly safety demo|
at today’s Pasifika Fusion estival in Whangarei, New Zealand.
Don’t try this at home!
- 4-6 cups couragettes (zucchini) and/or their yellow (summer squash) equivalent, diced
- 2 cups corn kernels, cooked (fresh or frozen
- 1 large red onion (or 1 ½ medium or two small onions), diced
- 1 T extra virgin olive oil
- 4 large cloves of garlic, minced or pressed
- 2 green capsicums (bell peppers), diced
- 1-2 jalapenos, finely diced
- 250 g chorizo (I used Long Flat Bacon’s chorizo), minced, fine
- 1/3 c mild green taco sauce (I used Victoria)
- 2/3 c spicy green salsa verde (tomatillo) sauce (I used La Costena)
- 1 T fresh or 1 t dry oregano or 1 ½ t dry oregano leaves, (optional)
- Salt & pepper to taste
- 250 g corn tortillas (about 10 small tortillas), cut into strips a finger-width wide
- 1 1/2 c. cheese (I used a mix of 2/3 gated pizza cheese and 1/3 reduced fat feta, crumbled
- ¼ cup sliced olives (I used a sliced kalamata pizza mix)
- 2 scallions, sliced
- Cook corn, squash in minimal water, until tender. Drain. Set aside.
- In a large skillet over the stove, over medium heat cook the onion in olive oil until transparent.
- Add the garlic. Cook until the garlic fragrance rises, about 1 minute.
- Add the capsicums, jalapenos and chorizo. Cook until the peppers are tender, about 10 minutes. Remove from heat.
- To the skillet, add and gently mix the cooked corn and squash to the onion, chorizo, garlic and pepper mixture. Sprinkle the salt, pepper, oregano powder over the top (or if using dried leaves, rub them between your palms over the mixture) then gently mix.
- In something easy to pour from (like a pyrex measuring cup) mix the taco sauce and salsa verde together.
- In a rectangular 9 x 17 baking pan (I use pyrex), pour about ½ the green sauce mix coating the pan’s bottom with a rubbery spatula.
- Evenly scatter ½ the corn tortilla strips across the bottom of the baking pan over the sauce.
- Spread half of the veggie-onion mix across the pan.
- Scatter the remaining tortilla strips on top of the veggie mix.
- Sprinkle roughly half the cheese across the veggie mix.
- Spread the remaining veggie mix across the pan.
- Pour the remaining green sauce over the veggie mix.
- Top with remaining cheese, olives and sliced scallions.
- Bake until cheese is melted at 200 C (or 350 F) degrees, about 15 minutes.
|Engine out; boat goes on the hard tomorrow.|
Pearson 365’s Westerbek 40. TLC coming.
After our near month long road trip blitzing New Zealand from Northlands to its Southernmost mainland tip, at Bluff, South Island, we’re back. Currently we’re in Whangarei’s Riverside Marina (S35.43.674 E174.20.17), doing some much needed boat work before we resume cruising.