Mexican Comfort Casserole & Cashew QuesoPosted: April 3, 2012
Saturday was a big game for my husband’s high school baseball team. I told him as I kissed him goodbye “We”ll be there, look for us in the stands.” Of course, Jackson’s afternoon nap fell at exactly the start of the game. I’ve been trying to keep him on a good sleep schedule during the day as it seems to translate to better sleep at night, so I waited until he woke up. Finally, after sleeping an hour and a half, I quickly loaded him in the car to try and make it to the game before it ended. I tuned into the local radio station airing the game and crossed my fingers that the innings would slow down (the ONLY time I’ve ever wished for baseball to slow down!) We rushed into the stadium as the seventh inning began, our team down three runs.
I sat in the stands next to another coaches’ wife. We both cheered loud when our husbands’ team tied up the game, sending us into extra innings. It was a nail biter of a game!
Sadly, the other team scored the winning run knocking our boys out of their first place spot in district.
“I don’t think I’m going to wait around for them to finish talking to the boys.” I told the other coach’s wife. “I think I’ll head to the store for a few things instead. There’s nothing like Mexican food to cheer Jared up.”
“Yep, I have a pint of Blue Bell in the freezer for occasions just like this,” she nodded.
So I whipped up a mexican casserole, cashew cheese dip, rice, salsa, and gaucamole. Then popped open a couple of Coronas with a twist of lime. Boy was my kitchen a mess, but my husband was feeling like a winner again!
Due to that whole baby sleep schedule mentioned above, it was dark by the time we actually sat down to eat, so pics of the Mexican Fiesta were quite meh. Yeah, meh is a word. So I made a plate of leftovers on Sunday for lunch to get better pictures. Leftovers = equally delicious.
Mexican Comfort Casserole with Cashew Queso
2 1/2 c. chopped onions
2 c. chopped peppers (any color or kind — I used green bell and poblano)
3 cloves garlic, minced or thinly sliced
1 yellow squash, sliced
2 zucchini, sliced
1 can fire roasted tomatoes
2-3 chipotle peppers in adobo sauce
4 c. (or 2 16 oz cans) of refried or mashed pinto beans
~12 corn tortillas
Cashew Queso (see below)
Optional garnish: lettuce, tomato, avocado
Preheat oven to 350.
Saute onions on medium to med-high heat with a little oil and salt for 10 minutes, stirring occasionally. Add the peppers and continue sauteing for 10 more minutes. In the last couple of minutes add the garlic.
In a separate pan, saute zucchini and squash on med-high heat with a little oil and salt & pepper until they just start to brown but are still firm.
Meanwhile, in a food processor or blender combine the fire roasted tomatoes and chipotle peppers in adobe sauce. Pour mixture into a bowl large enough to dip a corn tortilla in.
Now begin layering in a casserole dish (I used two round ones, but you could use one 8 x10 or whatever you have on hand). This recipe is super flexible. If you end up with extra ingredients, just add another layer.
Layer 1: 1/2 of the onion, pepper, and garlic mixture
Layer 2: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce (tear tortillas in half to border edges if needed)
Layer 3: 2 cups of beans
Layer 4: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 5: zucchini and squash
Layer 6: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 7: 2 cups of beans
Layer 8: 1/2 of the onion, pepper, and garlic mixture
Bake uncovered for 30 minutes. Top with cashew queso, lettuce tomato, and avocado.
Note: this is not my recipe. I got it from a friend and I’m unsure of the source.
1 c. raw cashews
1/4 c. sunflower seeds
2 tbsp nutritional yeast
2 tbsp onion powder
1 1/2 tsp salt
1/2 orange roasted bell pepper* (red or yellow will work too, but orange gives the most cheese-like color)
2 c. water
1 tsp lemon juice
In a food processor, blend cashews, sunflower seeds, nutritional yeast, salt,and onion powder into a fine dust. Add about 1/2 a cup of the water and the roasted bell pepper and blend again. Add the rest of the water and lemon juice. Transfer mixture to a pot and heat on medium heat, stirring pretty often until it has thickened to the consistency you like. If it gets too thick, just add a little more water.
*Making your own roasted peppers is easy. Just placing them directly on on a gas burner flame rotating it a few times (like this) or on a pan under the broiler until charred. Then put it in a bowl tightly covered with plastic wrap for a about five minutes. Rub off most of the skin with a damp paper towel. Voila, roasted peppers!