Even people of average tolerance to heat should not be deterred by large quantities of hot peppers when they are tempered with plenty of dairy — east Indians have happily known this for centuries, serving cooling bowls of yogurt raitas with their spicy dishes. So last year I made an extraordinarily simple jalapeño pie loaded with jalapeños and lots of cheese and eggs that was surprisingly easy on the palette.
This year I went with loads of jalapeños and cheese again, but in a more elaborate Mexican-style pie with plenty of cool sour cream, pinto beans, and some lovely fresh local sweet corn. Layered like a lasagne but with soft corn tortillas instead of pasta, this is a firm but deliciously gooey pie that goes beautifully with a green salad and vinaigrette to cut the dairy.
If you're still not sure about using twenty whole jalapeño peppers, reduce the amount by as much as half, or chop them into finer pieces. The crisp juiciness of fresh jalapeños makes them a must in my consideration, but if you do use canned jalapeños be sure to reduce the amount a little and cut them finer.
This is my contribution to Food and Fun's Vegetarian Thanksgiving Celebration. Mansi is looking for tempting dishes to please the vegetarians at holiday time.
|Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans|
|Recipe by Lisa Turner|
Published on November 4, 2008
A Mexican-style ”lasagne” pie with layers of creamed and spiced pinto beans, corn, cheese and jalapeños baked between soft corn tortillas and topped with more cheese
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