Baked Mexicali Casserole Recipe
Ingredients
| Green peppers | 2 Cup (16 tbs), diced | |
| Oil | 2 Tablespoon | |
| Tomatoes | 5 Cup (16 tbs), diced | |
| 1 cupcornmeal | ||
| 3 3/4 cups cooked corn | ||
| Cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Shredded Cheddar cheese | 8 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 350°F, 20 minutes before serving time.
MAKING
2. In a medium oven proof casserole, heat the oil over a medium flame.
3. When the oil is hot, add the diced peppers and sauté for 5 minutes or until soft.
4. To the peppers, add the tomatoes, cornmeal, corn, spices and seasonings and sauté to mix well.
5. Pour in the water and stir until all ingredients are well blended.
6. Reduce the flame, cover the pot and simmer the mixture for 40 to 60 minutes stirring occasionally and adding more water if necessary to prevent the mixture from sticking to the bottom.
FINALIZING
7. Generously scatter the shredded cheese over mixture and place the casserole in the preheated oven to bake for 15 minutes until the cheese has melted and is bubbly.
SERVING
8. Serve the casserole straight out of the oven.
1. Preheat the oven to 350°F, 20 minutes before serving time.
MAKING
2. In a medium oven proof casserole, heat the oil over a medium flame.
3. When the oil is hot, add the diced peppers and sauté for 5 minutes or until soft.
4. To the peppers, add the tomatoes, cornmeal, corn, spices and seasonings and sauté to mix well.
5. Pour in the water and stir until all ingredients are well blended.
6. Reduce the flame, cover the pot and simmer the mixture for 40 to 60 minutes stirring occasionally and adding more water if necessary to prevent the mixture from sticking to the bottom.
FINALIZING
7. Generously scatter the shredded cheese over mixture and place the casserole in the preheated oven to bake for 15 minutes until the cheese has melted and is bubbly.
SERVING
8. Serve the casserole straight out of the oven.
Chef
