Cinco de Mayo is right around the corner! Like tomorrow!
Apparently all of the food blogosphere is going Cinco de Mayo and since I just made an incredible yummy Mexican Casserole, I thought I’d join in on the charade.
Tacos, burritos, nachos, enchiladas, tostadas, pico de gallo, margaritas, guacamole, you name it right. Your FB feed, Instagram, and twitter accounts have been inundated with Mexican cuisine. So you can handle one more right…..besides, this is really tasty and you’ll be so happy I didn’t forget about Cinco de Mayo.
Cinco de Mayo is a day celebrated in both the US and I happen to Love Mexican cuisine! So lets celebrate!
Cinco de Mayo is just the perfect excuse to pull out some of my favorite Mexican dishes and to try a few new ones. First off, I’ll remind you I make the world’s best Guacamole…..well maybe that’s a stretch, but it’s phenomenally good in case you want to try my guac this Cinco de Mayo. I know you won’t regret it!
I make some really mean tacos too…..I guess you could say, the best turkey taco meat I have ever eaten. If you haven’t made these yet, now’s your chance! You really can’t go wrong celebrating Cinco de Mayo with tasty food and each of these recipes are sure to please! But wait, there’s more!
I tried a new recipe that I found tucked away in one of my cookbooks just in time for Cinco de Mayo. It’s a keeper and I promise, you’ll be glad I found this! I paired this casserole with one of my favorite grains, quinoa. Therefore this was a perfect the night before a longer run. Great mix of protein, fat and carbs!
Don’t you just love finding old recipes? I do, especially when they’re this delicious and the timing was spectacular since I now have a new recipe to share for Cinco de Mayo. Lucky you….and me.
I pretty much followed the recipe above but forgot to sprinkle mine with the Paprika…bummer because I love it! Oh well….I just know I’ll be making this again and I won’t forget next time!
MEXICAN-STYLE PEPPER CASSEROLE
- 2 tbsp. olive oil
- 2 cups sliced onion
- 6 yo 8 medium bell peppers (mix of colors) chopped
- 1 tbsp. minced garlic
- 1 tsp of sea salt
- 2 tsp of ground cumin
- 1 tsp of coriander
- t tsp of dry mustard
- 2 tbsp of flour (I used agar agar powder)
- black pepper
- 4 eggs
- 2 cups yogurt or sour cream (I used fage greek yogurt)
- a handful of minced cilantro
- 2 cups grated Raw Monterey Jack Cheese
- Paprika for the top
- Generously spray a medium-size gratin pan with non stick spray and preheat oven to 350 degrees.
- Heat olive oil in a deep, wide skillet or Dutch oven. Add onions and sauté over medium heat for 5 to 8 minutes, or until onion softens.
- Add peppers, garlic, salt, cumin, coriander, mustard, and black pepper and cayenne to taste. I like it a bit spicy. Sauté for another 10 minutes, than sprinkle in your flour or agar agar, stirring constantly. Continue to cook for 5 minutes longer, or until peppers are tender.
- Transfer to prepared pan.
- Beat together eggs and yogurt or sour cream. I used Fage. Stir in minced cilantro. Pour custard over peppers. Distribute cheese over top, than dust with paprika. Don’t forget. Bake uncovered for 40 minutes, or until firm in the center when shaken and bubbly around the edges.
- Serve hot