Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Vegetable Chilaquiles Casserole




Source of Recipe


Merv Griffin's Wickenburg Inn and Dude Ranch , Wickenburg, AZ 85390


List of Ingredients




4-5 Large cloves garlic, unpeeled
2 Large red peppers
2 Large green peppers
2 Medium poblano peppers
4 Medium yellow squash, cut lengthwise in ¼ inch strips
1 lb. Ricotta cheese
1 lb. Monterey jack cheese, grated (reserve 1 c)
1 Tbsp. Oregano
½ Tbsp. Cumin Salt & Pepper (to taste)
2 cups Chunky salsa (prepared or homemade)
2 doz. Corn tortillas


Recipe



Prepare barbeque. Wrap garlic cloves in square of foil and place on grill. Roast whole peppers until blistered, remove from grill and place in paper or plastic bag. Roast corn until softened and charred. Remove along with garlic, which should be soft. Peel, seed and cut peppers into strips. Cut kernels from corn. Meanwhile, in a mixing bowl combine cheeses (reserve 1 cup Jack cheese) with seasonings and roasted garlic squeezed from skin. Pour a thin layer of oil in a cast iron pan and top with overlapping tortillas. Spread with cheese mixture. Top with some squash, peppers and roasted corn. Moisten with salsa. Repeat twice more, sprinkling top with reserved jack cheese. Cover tightly with a lid or aluminum foil. Replace on barbeque grill over low heat and bake one hour. Let casserole rest about 15-20 minutes before serving. (May be made in advance and reheated before serving.)