The earthquaker

The earthquaker!

This super tasty dish was inspired by my hubby, who used to eat earthquaker burritos at some locally owned restaurant in Denver years ago.  He talks of this awesome burrito so often, I thought I would make up my own version.  MY earthquaker is more like a burrito casserole than a traditional burrito, but I think he liked mine even more than the original!

I picked up some beautiful new potatoes and sweet corn (and the juiciest peaches–don’t worry they are NOT in this dish!–although I think it might be kind of good!) at Gordon’s Orchard this week to pull this dish together.  If you are ever in our neck of the woods, make sure you stop at Gordon’s!  It is just south of Osceola and always has the BEST produce–I schedule my travel to be sure I can pick up some of their goodies!  Out of our garden, I picked a couple of gorgeous red onions and jalapenos to flavor it perfectly!  I even made the flour tortillas with goat’s milk from a local farmer!  Yep, I am getting a lot more industrious with my cooking and having the best time doing it!  You certainly do not have to make the tortillas, but it is a lot of fun, pretty darn quick and soooo much better than those dry, flavorless discs you purchase in a bag!

This dish will take a little more time than most on this site, but I promise you have never had anything like it!  It might be a good idea to double the recipe so you can eat one now and pop the other in the freezer for a rainy (or very busy) day!  BTW–I am munching on the leftovers as I am writing this dish, and holy schnikes is it good!

Warning:  This is another ‘don’t forget the beano!’ dish!

The earthquaker

Servings:  10

  • At least 9 small flour tortillas or six medium/large (see my site for the home made version)
  • 1 c uncheese cheese sauce (use link for this recipe)
  • 1 bag or 1 1/2 c grated pepper jack cheese
  • 1-2 t sea salt
  • 1/2 pack of Old ElPaso burrito or enchilada dry mix
  • 2 # new potatoes
  • 1 jalapeno, finely diced
  • 2 t (or more!) chipotle pepper flakes
  • 1-2 T EVOO
  • PAM cooking spray
  • 1-2 avocados, sliced
  • 2 T (or more!) cumin seeds
  • freshly ground black pepper
  • 1-10 oz can enchilada sauce, we like it hot!
  • 1-10 oz can  green chili enchilada sauce
  • 1 medium red onion, finely diced
  • 1 large can black beans, cooked according to my mexi-black bean recipe
  • corn from 3 cobs, about 1 1/2 c
  • green peas, about 1 1/2 c
  • 1 large lime
  • cilantro and sour cream for garnishing, as desired!

Preheat oven to 400 degrees F.

Start a pot of salted water boiling and add new potatoes.  Boil for 20-25 minutes, or until fork tender.  Drain and cube into smaller, bite size pieces.  Throw into a big bowl that has a lid, add a sprinkle of salt, freshly ground pepper, 1 T cumin seeds, chipotle pepper flakes, and a large splash of EVOO.  Put the lid on your bowl and shake to coat the potatoes well.  Place in a large lasagna pan and bake for 30 minutes or until the potatoes are nicely browned and a little bit crispy.  Remove from pan and set aside.  Wipe the pan clean with a paper towel so you can use it for your casserole.

If you are going to make the tortillas, get them started once you get the potatoes in the boil pot!  This is also a good time to make the uncheese sauce.

When building the casserole, think about how you make a lasagna–in layers, right??  Use that approach to build this dish!

Spray the lasagna pan with a light coating of PAM.  Put a thin coating of the green chili sauce on the pan.  Line the bottom of the pan with one layer of tortillas (about 3 small).  Add  1/2 of the potatoes, pepper jack cheese, corn, peas, jalapeno, black beans, and onion.  Sprinkle with a 1/2 t cumin seeds, 1/3 of the Old ElPaso mix, and squeeze lime juice over the top.  Add another layer of tortillas and put a healthy coating of the red and green enchilada sauces on top.  Next, add the second half of the ingredients listed above.  Then add another sprinkle of cumin seeds, 1/3 of the Old ElPaso dry mix, and lime juice.  Add the last tortilla layer.  Coat with the last of the red and green enchilada sauces.  Drizzle the cheese sauce on top and sprinkle cumin seeds, Old ElPaso dry mix, and more lime juice over the sauce.

Bake for at 375 for 40-45 minutes.  I use convection bake setting on my oven, but regular bake is fine.  Remove from oven and let rest for 5-10 minutes before serving.

While waiting for the dish to cool, slice your avocado and get the garnishes ready to go!

Serve this dish with a nice cool amber ale, margarita, or light white wine and ENJOY!!

 

 

 

 

 

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