Heat up cold nights with tasty dishes from south of the border

We missed Mexico’s Independence Day but the weather’s holding for some hot and spicy goodies from South of the border. Let’s just call it “Vientequatro de Mayo”! Our first two dishes come from a gathering 17 years ago at The Peace-able King-dom, hosted by dear departed old pal Lois Wythe. Her (and my) favorite Mexican recipes were featured then — and now again today. Both are for a group, so you may want to halve them. Enjoy!

Lois’s

Chili Souffle

2 small or 1 large can Ortega jalapeno peppers

8 eggs

½ cup flour

1 teaspoon baking powder

1 can evaporated milk

1½ pounds Cheddar cheese, grated

8 thin slices Monterey Jack cheese, cut into triangles

1 cup herb-tomato sauce*

Set oven at 375. Put eggs, evaporated milk, flour and baking powder in blender, food processor or bowl with rotary beater, and mix well.

Using half the peppers, spread strips in a layer to cover the bottom of a 9x13-inch baking dish.

Evenly spread half of the grated cheddar over pepper strips in pan. Repeat layer with remaining pepper strips and cheddar. Pour egg mixture evenly over top.

Cover with foil and bake 45 minutes; remove foil, and arrange jack cheese triangles over the top, then drizzle with the cup of tomato sauce with herbs. Return uncovered to oven and bake for a final 15 minutes. Let stand 10-15 minutes before cutting and serving.

* Add your choice of a rosemary-parsley-thyme-chives mix OR choose oregano, sage, tarragon, basil, cilantro, etc., as you wish. Stir finely chopped herbs into tomato sauce well before using.

To serve dish, you may garnish with sprigs of your chosen herbs if you wish.

Valle’s Vegetarian

Mexican Casserole

4 cans black beans, drained

1½ teaspoons ground cumin

1 tablespoon chili powder

¼ teaspoon EACH garlic powder and cayenne pepper

Salt and pepper to taste

1 16-ounce can chopped tomatoes, drained, OR 2 cups chopped fresh ripe tomatoes

10-12 soft corn tortillas

2 cups small-curd cottage cheese

1 cup grated Pepperjack cheese

1 egg

Topping:

½ cup grated cheddar cheese

2 cups shredded lettuce

½ cup chopped fresh tomatoes

3-4 green onions with tops

½ cup sliced black olives

1 avocado, sliced or diced

Heat oven to 350 degrees. Place black beans in saucepan and stir in all ingredients through the can of tomatoes. Heat through, stirring gently. Meanwhile cover the bottom and sides of a large 13x9x2-inch baking dish with tortillas, overlapping as necessary. Pour bean mixture over tortillas; place a layer of tortillas over the top and set aside. Combine cottage cheese and egg, stir in grated pepperjack cheese and pour over top tortilla layer. Bake at 350 degrees for 30 minutes, remove from oven and cover with an arrangement of rows of grated cheddar, lettuce, tomatoes, green onions, olives and diced avocado. Cool a bit, then bring to the table to let guests admire its beauty before carefully mixing gently for scooped out helpings. Pass the sour cream.

Note: For a meat dish, substitute 1½ pounds ground beef for the black beans. Brown in a skillet, drain and stir in the ingredients as per the original recipe.

Having a get-together for game-watching or poker? Here’s the perfect appetizer – great with Corona or Tecate beer.

Black Bean Dip

(or tortilla filling)

1 tablespoon olive oil

1/3cup finely chopped red onion

2 teaspoons dried chili peppers/seeds

1 15-ounce can black beans, drained, liquid reserved

1 avocado

¼ cup lemon juice

2 cloves garlic, finely minced

1 cup shredded Monterey Jack cheese

¼ cup green onions, minced w/tops

¼ cup minced cilantro

2 red or yellow bell peppers seeded, diced

Cilantro sprigs

Sour cream

In a large skillet sauté the onion and dried chili in the olive oil until onion is tender. In a large bowl, mash the beans using drained liquid as needed to make them spreadable but not soupy. Add onion/chili w/oil and mix well. Spread mixture onto an 8-inch round serving plate with sides.

Peel and mash avocado with lemon juice and garlic; spread over the bean mixture. Top evenly with the shredded cheese, the green onion, cilantro and red peppers. Garnish with cilantro sprigs. Serve as a dip with crisp tortilla chips, or wrap in a soft tortilla for eating out of hand. Either way, serve with sour cream. Ole!

Ready for that flan dessert? Here’s a great recipe that takes only a little time and attention.

Almond Flan

1 ¼ cups sugar

1/3 cup water

2 cups half and half

1 cup whipping cream

½ cup plus 2 tablespoons sweetened condensed milk

3 large eggs

2 large egg yolks

1 tablespoon almond extract

Preheat oven to 300 degrees. Set out 8 ¾-cup custard cups.

In a medium saucepan over low heat, stir sugar and water together until sugar dissolves. Increase heat to med-high and boil without stirring until syrup turns deep brown (watch carefully!). Use a pastry brush dipped in water to wipe down sides of pan, and swirl the pan occasionally. Pour caramel evenly into the 8 custard cups and set aside.

Bring half and half, cream and sweetened condensed milk to simmer in heavy medium saucepan. Whisk eggs and yolks in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture; whisk in extract. Ladle custard into caramel-lined cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards no longer move in center when cups are gently shaken, about 40 minutes. Remove from water and cool ½ hour. Cover and chill overnight. At serving time, run small sharp knife around custards to loosen if necessary. Turn out onto plates and serve.

Tip: Make vanilla flans by using vanilla extract instead of almond; ditto lemon, maple, etc.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.