Casserole Ingredients
- 6 large poblano peppers
- 2 cans black beans
- 1 can golden hominy corn
- 8 ounces white cheese dip
- 16 ounces Herdez salsa verde
- 24 corn tortillas
- 8 ounces shredded cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1 tsp. cumin
Dip Ingredients
- 8 ounces cream cheese
- 1 can refried beans
- 1 can diced tomatoes
- 1/2 cup sour cream
- 1 packet taco seasoning
Directions
Trim the stems and wash the poblano peppers. Place them directly on your gas stove burners until charred completely. (If you don’t have gas, place them on a cookie sheet and broil, turning often, until charred.) Place in a large bowl and cover with foil for ten minutes.
Peel the charred skin off, discard the seed pit, and chop. Drain and rinse two cans of black beans. Drain one can of golden hominy corn. Combine the three with chili powder, salt, and cumin.
Mix the cheese dip and salsa verde until well combined. Begin layers with a small amount of this mixture on the bottom of the casserole dish. Layer 6 corn tortillas, followed by 1/3 of the poblano mixture. Sprinkle with cheddar and drizzle with part of the cheese dip/salsa verde combo. Repeat three times, ending with an additional layer of tortillas, shredded cheddar and any remaining cheese dip mixture.
Bake at 350 for 30-35 minutes until bubbly and golden on top. Meanwhile, combine cream cheese, refried beans, tomatoes, sour cream and taco seasoning packet. Mix thoroughly and serve as a dip alongside the casserole.
Wine Pairing Suggestion
Ancient Peaks 2018 Zinfandel Paso Robles
***Serves 6-8
With A Glass Of Wine 