Saturday, March 6, 2010


Easy to put together for a crowd, and even better heated up the second day. An old family favorite with a twist.

Makes one 9x9" casserole

4 oz pepper jack cheese
2 cups tortilla chips
3 cups shredded cabbage
2 cloves garlic, minced
1 28 oz can whole tomatoes
1 bell pepper, cut in 1/2 inch squares
1 large onion, diced
2 tsp olive oil
2 tsp cumin
1 tsp oregano or epazote (Mexican oregano)
1 tsp salt
1/8 tsp cayenne
1/4 cup sliced green olives
1 tsp Pimenton de la Vera (Spanish smoked paprika)

Saute onion, garlic and pepper in oil.
Break up tomatoes with your hands in large bowl.
Add onion, garlic and pepper to tomatoes.
Process cheese to small bits.
Crush tortilla chips to 3/4" pieces.
Mix cheese and chips.
Start with tomato pepper mix layer.
Next layer is cabbage and olives.
Last is cheese and chips.
Repeat until casserole is filled.
End with cheese and chips. 
Sprinkle with smoked paprika.

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