Guest guest Posted March 3, 2009 Report Share Posted March 3, 2009 Vegetable Casserole in Uncooked Chile Sauce 6 ozs. green beans, strings removed and cut in half 13 oz. chayote squash, peeled, cut in half to remove core, and cut into 1/8 inch slices 14 ozs. fresh peas, shelled 14 ozs. potatoes, peeled and sliced Fritters: 10 ozs. carrots, peeled and sliced 1 egg 1 tablespoon queso anejo or feta cheese, crumbled 1/4 teaspoon salt, or to taste 1/2 cup all-purpose flour 1/2 cup vegetable oil Chile Sauce: 2 1/2 ancho chiles, stems removed, seeded, deveined, toasted briefly over direct flame, and soaked 1 1/2 cups water 1/2 tablespoon cider vinegar Pinch ground cumin 3 1/2 queso anejo or dry feta cheese, crumbled 1 onion halved and sliced Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender. Fritters: Puree the carrots in a blender with the egg, cheese, and salt to taste. Remove to a bowl and mix in the flour. Using your hands, form 10 flattish, round fritters with the mixture and fry in the oil over high heat for approximately 2 minutes on each side. Drain on paper towels. Place the chiles in a blender with the water, vinegar, cumin, and salt, and blend until very smooth. In an oiled serving dish approximately 10 x 6 x 2 inches, layer the potatoes, chayote, green beans, carrot, fritters, and peas. Cover with half the chile sauce, repeat the layers, and finish with the remaining sauce. Garnish with the cheese and onion, and serve. Serves 10. Quote Link to comment Share on other sites More sharing options...
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