Mexico – Dia de la Raza

Mexico - Dia de la Raza

Doing a country like Mexico is overwhelming. So many options!!!!! Here is what we ended up with.  

..The Plate..

Mexican Shrimp Cocktail. Beef Tacos with Veggie Hash, Corn and Black Bean Salsa, and Guacamole. Citrus and Jicama Salad. Stuffed Poblano Enchilada Casserole. 

..Stuffed Poblano Casserole..

I love Chili Rellenos. I mean, who doesn't? A mild pepper stuffed with cheese and deep fried. Is this heaven? While I am eating it yes, afterwards, not so much. I don't do deep fry, so that was off the table. Also, I hate making individual portions for Thursdays, as I never have an accurate head count. So I pondered how to satisfy this craving and I came up with this casserole. It is by no means healthy, as it has nearly two packages of cheez in it, but it was fun and really freaking good.

I'll post the recipe, but here is a summary of what I had going on. I made a queso blanco out of cashews, potatoes, and jalapenos. I coated the bottom of the casserole dish with some of that. Next I added some corn tortillas, and topped those with refried beans. Next layer was homemade mexican rice with peas and carrots. Following is the roasted poblanos. I used 6 total, I could have used 8 or more. Next up, tofu crumbles I cooked with onions, zucchini, and my own taco seasoning blend.On top of that, a layer of cheese! Some more queso blanco and I mixed cheddar and pepperjack shreds from Daiya and Follow Your Heart. Then repeat. When Done I topped it all with cheese, and roasted jalapenos. It looked so pretty with the roasted jalapenos on top, but they were VERY SPICY, so I don't know if I would add them again for a crowd. 

..Mexican Shrimp Mocktail..

 

Angela found a recipe from some Shrimp Cocktail. When she first sent me the idea for it I was thinking of the shrimp you dip in ketchup and horseradish cocktail sauce, and was very confused on how this was "Mexican" but whatever, I rolled with it. Alas when she arrived things made more sense. This is sort of a tomato gazpacho with shrimp, avocado, and cilantro. Must love tomato juice!!  I thought it was fun. The shrimps she got from a local asian vegan market. I liked them a lot. 

..Corn and Black Bean Salsa..

A beutiful fresh made salsa made by Wendy. Great with chips, and also inside of the taco.  I made a burrito a few days after the party with it. Refried beans, raw slaw, and this salsa, amazing! 

..Queso Blanco.. 

The desire to make queso blanco came from my craving for chili rellenos. Thinking of all that white gooey cheese inside. So I whipped up this stuff from cashews and baked potato with canned roasted jalapenos. I followed this recipe pretty closely from 40 Aprons

..Citrus and Jicama Salad..

Danielle made this delightful salad. Everyone thought it was big chunks of cheese in there at first, but when we bit in we knew right away it was jicama. One of those veggies I rarely use, but always enjoy. 

..Tacos Meat, Veggie Hash, Guacamole..

Wendy made lots of stuff this week for mexico. Here we have a combo of taco meat, veggie hash, guacamole, and some of that salsa. 

Print
Vegan Stuffed Poblano Tortilla Casserole

From a craving for chili rellenos, and a desire for an easy service for a crowd, came this casserole. 

Course: Main Dish
Cuisine: Mexican
Author: Yochi
Ingredients
  • 3 cups cooked mexican style rice
  • 8 poblano peppers, roasted
  • 1 pkg tofu crumbles
  • 2 tbsp taco seasons
  • 1 onion diced
  • 1 zuccini seeded, diced
  • 4 cups queso blano
  • 8 corn tortillas
  • 1 can refried beans
  • 1 pkg pepperjack cheez
  • 1 pkg cheddar cheez
  • cilantro (optional garnish)
Instructions
  1. Prepare Mexican rice, set aside.

  2. Prepare queso blanco, set aside.  40 Aprons

  3. Roast poblanos, seed, and set aside. 

  4. Saute onions and zucchini until tender, add taco seasons and stir to coat. Add crumbles to heat. Set aside. 

Assembly
  1. Heat oven to 375°

  2. Spread a layer of Queso on the bottom of a 9x13 baking dish. 

    Layer 4 Tortillas on top.

    Spread refried beans on top of the tortillas.

    Spoon half of the mexican rice on top of the beans.

    Lie half the poblanos on top of the rice. 

    Spoon half the beef crumbles on top of the peppers.

    Drizzle some queso blanco on top.

    Sprinkle a few handfuls of the cheddar and pepperjack on top of the sauce. 

    Starting with the tortilla, REPEAT ending with the cheese. 


  3. Cover with foil and bake for 30. Remove and cook for an additional 20-30. 

Recipe Notes

Queso Blanco recipe from 40 Aprons

This recipe based loosely from From a Chef's Kitchen

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