This is Cinco de Mayo week. Cinco de Mayo (May 5) is a big deal in Mexico, commemorating a great victory in the Battle of Puebla during the Franco/Mexican War in 1862. It is a day of great pride for the Mexican people and a day when Americans eat about 100 million avocados and pretend they know how to cook Mexican food. This includes yours truly. However, slowly but surely, I am able to cook Mexican entrees other than Tacos.
One thing missing in my Mexican repertoire is a side dish with something green – salsa verde doesn’t count.
I decided to do a Mexican Veggie Pie and it turned out well. Pretty easy, too. Here’s how.
For the vegetable part, I decided on broccoli, but I suppose most any veggie or combination would work. I just wanted it to somewhat resemble something green that Mexicans would actually eat.
Chop off 2 cups of fresh broccoli florets and zap them in a microwave until just tender. In a well-greased pie plate, add to the florets 1/3 C chopped onions (I used frozen), 1/3 C chopped green bell pepper (optional) and 1 C Mexican blend cheese. In a separate bowl, blend 1 C Half and Half (or whole milk), 2 Eggs, ½ C Bisquick, 1 T taco seasoning, a ½ t cayenne, ½ T salt and ¼ T black pepper. Stir the ingredients and pour over the pie plate. Pop it into a 450 oven for 35 to 40 minutes and celebrate Cinco De Mayo in style.
Mexican Veggie Pie
2 C chopped fresh broccoli
1/3 C chopped onion
(optional)1/3 C chopped green bell pepper
1 C Mexican blend shredded cheese shredded
½ C Bisquick™
1C Half & Half
1 T Taco seasoning (mild or hot, your choice)
½ t salt
¼ t cayenne pepper
¼ t teaspoon black pepper
2 eggs