RECIPE & PHOTO SUBMITTED BY Joanna Stringer Goff
Pumpkin and chiles are blended together in this family friendly Southwest Casserole
Ingredients
•18 corn tortillas
•1 pound tomatillos
•1 large yellow onion
•4 jalapeno peppers
•1 red bell pepper, diced
•3 green onions, thinly sliced
•1 can (15 ounces) pumpkin puree
•2 teaspoons cumin
•2 teaspoons salt
•1 tablespoon cayenne pepper sauce
•15 ounces Mexican crema, or sour cream
•8 ounces Monterey jack cheese, or pepper jack, grated
•1 cup pepitas, which are shelled toasted pumpkin seeds
Instructions
1.Turn on broiler. Slice tomatillos in half across diameter and place cut side up on a baking sheet. Chop onion into six pieces and place on baking sheet. Cut jalapenos in half lengthwise and scoop out seeds and pulp with a spoon, place cut side up on baking sheet. Lightly spray all veggies with oil and then broil for about 5 minutes, until lightly browned.
2.Turn down oven temperature to Bake at 400 degrees.
3.Pulse broiled veggies in a food processor until marble-sized pieces. Stir in the red bell pepper and green onions.
4.Saute the corn tortillas in a little butter or canola oil over medium high heat until firm but still bendable, about 20 seconds on each side.
5.Stir together the pumpkin, crema, cumin, salt, cayenne pepper sauce.
6.Layer in a 9 by 13 inch pan as follows: a little sauce; 6 tortillas, ⅓ of veggies, cheese, sauce. Repeat twice, making three total layers.
7.Bake for 20 minutes. Remove from oven and sprinkle on pumpkin seeds. Bake for another 10 minutes. Serve warm.
Some of my fav recipes come from friends such as this one.
Pumpkin and chiles are blended together in this family friendly Southwest Casserole
Ingredients
•18 corn tortillas
•1 pound tomatillos
•1 large yellow onion
•4 jalapeno peppers
•1 red bell pepper, diced
•3 green onions, thinly sliced
•1 can (15 ounces) pumpkin puree
•2 teaspoons cumin
•2 teaspoons salt
•1 tablespoon cayenne pepper sauce
•15 ounces Mexican crema, or sour cream
•8 ounces Monterey jack cheese, or pepper jack, grated
•1 cup pepitas, which are shelled toasted pumpkin seeds
•4 jalapeno peppers
•1 red bell pepper, diced
•3 green onions, thinly sliced
•1 can (15 ounces) pumpkin puree
•2 teaspoons cumin
•2 teaspoons salt
•1 tablespoon cayenne pepper sauce
•15 ounces Mexican crema, or sour cream
•8 ounces Monterey jack cheese, or pepper jack, grated
•1 cup pepitas, which are shelled toasted pumpkin seeds
Instructions
1.Turn on broiler. Slice tomatillos in half across diameter and place cut side up on a baking sheet. Chop onion into six pieces and place on baking sheet. Cut jalapenos in half lengthwise and scoop out seeds and pulp with a spoon, place cut side up on baking sheet. Lightly spray all veggies with oil and then broil for about 5 minutes, until lightly browned.
2.Turn down oven temperature to Bake at 400 degrees.
3.Pulse broiled veggies in a food processor until marble-sized pieces. Stir in the red bell pepper and green onions.
4.Saute the corn tortillas in a little butter or canola oil over medium high heat until firm but still bendable, about 20 seconds on each side.
5.Stir together the pumpkin, crema, cumin, salt, cayenne pepper sauce.
6.Layer in a 9 by 13 inch pan as follows: a little sauce; 6 tortillas, ⅓ of veggies, cheese, sauce. Repeat twice, making three total layers.
7.Bake for 20 minutes. Remove from oven and sprinkle on pumpkin seeds. Bake for another 10 minutes. Serve warm.
Some of my fav recipes come from friends such as this one.
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