Adobo Chile Vegetarian Casserole

  • Active Time 20m
  • Total Time 20m

Serves 10

Adobo is a chile-based sauce usually used for marinating or cooking meat, or sometimes fish. Here the sauce is actually never cooked (hence the name adobo crudo) and is served on cooked vegetables. This recipe is from the writer and novelist Jorge Lopaz Paez from Huatuzco, Veracruz, where the refreshing dish, served at room temperature, is eaten during the hottest months of the year.

ingredients

  • 6 ounces green beans, strings removed and cut in half
  • 13 ounces chayote (vegetable pear/choko), peeled, cut in half to remove core, and cut into 1/8-inch slices
  • 14 ounces fresh peas, shelled
  • 14 ounces potatoes, peeled and sliced
  • For the Fritters:
  • 10 ounces carrots, peeled and sliced
  • 1 egg
  • 1 tablespoon queso anejo or dry feta cheese, shredded
  • 1/4 teaspoon salt, or to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • For the Chile Sauce:
  • 2 1/2 ancho chiles, stems removed, seeded, deveined, toasted briefly over direct flame, and soaked
  • 1 1/2 cups water
  • 1/2 tablespoon cider vinegar
  • Pinch ground cumin
  • 3 1/2 queso anejo or dry feta cheese, crumbled
  • 1 onion, halved and sliced

directions

Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender.

FOR THE FRITTERS:

Puree the carrots in a blender with the egg, cheese and salt to taste. Remove to a bowl and mix in the flour. Using your hands, form 10 flattish, round fritters with the mixture and fry in the oil over high heat for approximately 2 minutes on each side. Drain on paper towels.

Place the chiles in a blender with the water, vinegar, cumin, and salt. Blend until very smooth.

In an oiled serving dish approximately 10x6x2 inches, layer the potatoes, chayote, green beans, carrot, fritters and peas. Cover with half the chile sauce, repeat the layers, and finish with the remaining sauce.

Garnish with the cheese and onion, and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 950

nutrition information per serving

288 calories; 16g total fat; 29mg cholesterol; 440mg sodium; 31g carbohydrates; 7g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.