Sincerely Carolina

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Day Ten: Gluten-Free with RR Challenge — Casser-Ole!

by caroline

I'm gonna be straight with you, folks: I feel like total crap-ola today. But that doesn't mean I'm going to leave you high-and-dry on Day 10 of the Gluten-Free with Rachael Ray Challenge.

But I am going to make this a quick-and-swift post because I really want to go bury my head in my nice soft pillow.

Last night, I decided to make this Quesadilla Casserole. It looked extra cheesy and like just the right amount of spice I needed in my life, so i gave it a go. I also liked that the ingredients were pretty minimal which meant an easy-peasy dinner.

Here are the stats:

RR's Ingredients The G-Spot Used
  • 3 tablespoons vegetable oil
  • 3 tablespoons safflower or olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped onion
  • One 29-ounce can black beans, drained, 1/2 cup liquid reserved
  • One 15-ounce can black beans abd one 15-oz. can of cannellini beans, both drained
  • ____________
  • 1/2 cup dry white wine
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/2 cups frozen corn kernels, thawed
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped flat-leaf parsley
  • Five 10-inch flour tortillas
  • 12-15 6-inch gluten-free corn tortillas
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces gluten-free monterey jack cheese, shredded (plus 4 ounces for topping) = 12 ounces total
  • 1 cup store-bought green enchilada sauce
  • 1 cup store-bought salsa
  • ____________
  • Chili powder, to taste

 

A few notes: I used salsa in place of the enchilada sauce because I was having a tough time finding one without wheat. I also subbed one can of cannellini beans for a can of black beans because when I got home from the store, I realized that is what I had on hand. You can go ahead and use two cans of black beans if that's what your heart desires. Lastly, the corn tortillas are much smaller than the flour tortillas, so you will have to use many more than you would if you were using flour. It's OK for them to overlap when you layer them — it keeps all of the goodies inside.

Directions

  1. Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the wine and allow it to reduce.

  2. Grease a heavy, ovenproof skillet (I used safflower oil). In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese. TIP: I did three layers of corn tortillas. When I put down the 3rd layer, I had some of the corn-bean mixture left over so I put it on top, and then topped with cheese and chili powder. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the salsa.

This recipe was … meh. I could take it or leave it. Two things I would change: (1) I would serve it as an appetizer rather than call it dinner and (2) I would add more fiesta toppings, like guacamole and sour cream. I think that would take the Yum-o factor up a notch.

I'm curious: Have you ever made a recipe and knew right away it just needed extra oomph? What was your "Wowza!" addition?

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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This gal is off to do some relaxing. I think a good book is in order and, perhaps, a bit of recipe creation while resting in bed. I smell some soup brewing in the kitchen, so I think dinner is already in the works … ;)

Have a great night!