Category: chilies

There is certainly nothing extraordinary about tonight’s menu–the main dish has been done by numerous other cooks before. But the various components add up to a satisfying and simple meal. Think bean and cheese burrito, but instead of the fillings folded into a tortilla, they’re sandwiched and layered into a casserole-type dish that can be cut into wedges. The rice is given a bit of extra pizazz with the addition of onions, roasted red peppers, and pine nuts, and the summer squash is prepared simply…blanched until tender in a small amount of spring water to which a knob of butter, salt, and pepper are added.

Dessert involves a dish of the ice cream made earlier in the week, but updated with a topping to add a new twist.

Southwestern tortilla stack en casserole with housemade refried beans, green chilies, sour cream, and pepperjack cheese served with salsa
Rice pilaf with onions and roasted red peppers
Summer squash with a butter glaze

Pineapple-coconut ice cream with a fruit and nut trail mix topping


If you have been following my blog for a while you know that I like to explore cuisines from many different parts of the world. Outside of the cuisine of my Southern U.S. upbringing, I am particularly inspired by French, Italian, Mexican, and Asian influences, along with what has often been labeled “California Cuisine.” Tonight I return to Mexico.

The burritos are composed of classic Mexican cheese sliced and melted in a shallow earthenware casserole dish with pre-cooked chorizo sausage and then stuffed into heated taco-sized flour tortillas and served with the sauce, rice, and beans.

The dessert fritters are a classic Sonoran dish. The flour-spice-egg dough is dropped
by rope-sized pieces through a pastry bag into hot oil and fried until crisp on the exterior. After draining on paper towels, they are lightly coated with granulated
sugar while still warm. These can be made ahead.

Queso Chihuahua and chorizo burritos with onion-lime-sour cream sauce
Arroz Verde (green rice) with cilantro and poblano chiles
Braised black beans

Mexican fritters

If you have been following my blog, you know that I am an advocate of using a slow cooker for dishes that are best simmered for lengthy amounts of time over low heat—particularly during the fall and winter. Unlike traditional recipes for beef stew, I include quite a few Southwestern elements in this dish: green and red bell peppers, chipotle chilies, tomatoes, and hominy. Stews exemplify the description of “one-dish
meals” and normally I wouldn’t recommend much in the way of side dishes, but in
this case a bed of steamed rice lends a nice touch as does a small salad with a cooling dressing to counteract the heat of the stew: both in keeping with the Southwestern theme of the menu.

Southwestern stew of braised beef cubes, sweet red and green peppers, smoked chipotle chilies, tomatoes, spices, and hominy served over long-grain rice with croutons of Chez Edouard bread toasted in the oven with a topping of pepperjack cheese
Romaine lettuce salad drizzled with house-made ranch dressing

Tangerine ice cream with white chocolate chunk cookies

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