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Vegetable Casserole in Uncooked Chile Sauce serves 10

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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.

 

 

 

 

 

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