Over the past few years I have become quite fond of this casserole dish. It can be made in numerous ways—vegetarian, or in the way I propose tonight—with a filling of chorizo sausage, a custard of eggs and buttermilk, and jack cheese over torn pieces of corn tortillas. The rice salad rounds out this menu very nicely, and there’s not much need for anything more than a simple “dessert” of fresh fruit to follow

Southwestern Casserole of corn tortillas, chorizo sausage, and jack cheese with a custard binding and herbs
Rice salad with black beans, onions, and tomatoes

Fresh pineapple wedges

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