Posts tagged Side Dish
Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas
Jan 24th
If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary.
Ingredients
1 ½ cups rice4 large, fresh poblano chiles, roasted, seeded and peeled2 lettuce leaves2 sprigs fresh parsley2 sprigs fresh cilantro or epazote½ medium onion, chopped, plus 1 whole onion, cut into thin crescents (“lunitas”)3 large cloves garlic, peeled and chopped3 ¾ cups chicken broth4 tablespoons vegetable oil1 ½ cups Mexican crema or heavy cream1 ½ cups sour cream2 ½ cups grated Chihuahua, gouda or jack cheese
Rinse and drain the rice if preparing Mexican milled rice. If not, eliminate this step
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Roughly chop 2 of the roasted poblano chiles, the lettuce leaves, parsley, cilantro or epazote, ½ onion and 1 clove of the garlic. Place the chopped ingredients in a blender with ½ cup of the chicken broth, and puree until smooth.
In a heavy bottomed pot, sauté the rice in 2 tablespoons of the oil until it is beginning to turn a pale golden color. Add the pureed ingredients, and when the puree has been absorbed, add the remaining broth. Cover and simmer until liquid has been absorbed. Remove from heat and let sit, covered, for a few minutes.
While the rice is cooking, tear the remaining poblanos into strips (rajas), heat the remaining oil in a skillet, and sauté the poblano strips, onion crescents and remaining garlic until the onion is transluscent. Set aside.
In a small bowl, mix the two kinds of cream.
Preheat the oven to 350°F.
To assemble the casserole: Place 1/3 of the rice in to a buttered baking dish, followed by 1/3 of the sautéed chile-onion mixture, 1/3 of the cream mixture, and 1/3 of the cheese. Repeat with 2 more layers of each, ending with a layer of cheese. Bake 15-20 minutes, or until cheese is bubbly. Serves 8-10 as a side dish.
Link to source article
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Cheese stuffed chayotes au gratin: Chayote relleno con queso gratinado
Dec 9th
This can be served as a luncheon dish, as a side dish, or as a vegetarian main course with a green salad and good quality French bread.
Ingredients
1 ½ pounds (3 medium) chayotes2 cups grated Chihuahua or gruyere cheese¼ cup chopped scallions or green onionssalt and pepper to taste½ cup plain or seasoned bread crumbsbutter for topping
Steam or boil the chayotes until crisp-tender. Allow them to cool enough to handle. Cut each chayote in half, remove the pit, and carefully scoop out the flesh, leaving about ¼ inch shell, including the skin.
Mash the flesh that has been scooped out and mix it with the cheese, scallions, salt and pepper to taste. Stuff the chayote halves with this mixture, top with bread crumbs and dot with butter. Bake on a baking sheet for 15-20 minutes at 350° F. Makes 6 servings.
