|“This Mexican poblano cheese casserole is proof that simple ingredients in the right combination, can easily become more than the sum of its parts. This savory, cheesy gratin is home made Mexican goodness!”|
It goes without saying that Mr. Manservant travels a lot. It also goes without saying that the first item of business when he arrives home is eating breakfast at the pancake house and getting his fill of Mexican food. Finding good Mexican food when travelling the world is not an easy thing to do. In addition to devouring chips and salsa, chile rellenos, and refried beans, rice and green chile; Manservant really loves his tequila. He drinks tequila in its most primal form which means he likes it shaken well with ice, a touch of Rose’s or lime juice, and then strained into a chilled martini glass. Tequila is also another item not easily found when circling the globe.
Arta Tequila, a 100% blue Weber agave, small batch craft tequila, will be the new premier bourbon barrel aged tequila featured at La Loma. Aged in American white oak, the tequila is in contact with the charred golden oak and holds about 30 gallons of Reposado. It is aged 11 months and will continue to age at LaLoma. Manservant can’t wait to try it! Hints of pumpkin and vanilla make this tequila smooth and oaky and very sippable. What great margaritas these make and I can assure you that LaLoma’s sweet and sour mix (which is available for purchase) means that you too can make your margaritas the hit of the party! Take note margarita lovers!
With this new move LaLoma will soon have three locations.The new, not yet opened, flagship location will be across from the Aquarium and during Broncos season will even offer a shuttle. A third La Loma will open in Castle Rock. Additionally a new concept restaurant called Sierra Grill is coming to Ridge Gate next summer and will feature a wood fired grill and pizza oven. Though LaLoma has moved locations it will continue to have the same great, tasty food with its roots in traditional recipes. It has also managed to retain the feel of the original La Loma, which means a warm cozy atmosphere awaits you. Exposed brick, a fire place, stained glass, great art work and friendly servers are part of its charm. When Manservant sufficiently recovered from jet lag my plan was to drive downtown and feed him, but due to my lack of planning ahead, we found ourselves not being able to score a seat on a Sunday night. This place is la popular!
La Loma may have a new location, but its historic origins are still felt. Check out the new digs, don’t forget to order churros with chocolate sauce for dessert, and please call to make a reservation. This place has a loyal following which ensures that old traditions don’t die-they just get better!
Denver, CO 80202
11AM-10PM Daily and Open until 11PM on weekends
Free Parking after 5
Soon I will share the new LaLoma with Manservant, but in the meantime I made him this savory poblano cheese casserole. Poblanos are a favorite of mine. Rich and meaty these chilies may or may not pack a punch. After roasting them, they do need to be peeled and it is in this step that one can often tell if you got a spicy one! The aroma of the chile can often be the deciding factor in determining the heat of the chile. In that case, if you seed and devein the chile, it lessens the heat. That is if you want to lessen the heat!
This casserole gratin is a case of simple ingredients combining to make something greater than its parts. Cheesy and full of flavor we gorged on this for lunch and dinner. I highly recommend baking your own tortilla chips. Unlike chilaquiles where you want the chips to kind of melt into the mixture, this gratin thrives on the chips lending crispness and bite. The poblanos add heat and flavor, the tomatoes help carry the flavor forward and the cheese sauce…well we all know the rich, smooth flavor that cheese adds. This is one casserole that may become part of your regular line up. It is that good. Perfect to serve as a side dish or on its own, you could even add a fried egg on the side. Then again it would also be a great dip eaten with more chips. Hot and bubbly, straight out of the oven, eat this one immediately; though I promise that won’t be hard!Print
This Mexican Poblano cheese gratin may contain simple ingredients, but combined together they make something greater than its parts! This is so good it should become part of your regular rotation!
- 9 (6-7″) corn tortillas
- 3 large roasted poblanos, peeled
- 2 T vegetable oil
- 2 c chopped white onions
- 1 T minced fresh garlic
- 1 t salt
- 1 14-15 oz can diced tomatoes
Sauce and Topping
- 2 T unsalted butter
- 2 T flour
- 1 1/2 c whole milk
- 3 c coarsely grated cheddar or Monterey jack cheese
- 1/2 t salt
- 1/4 t black pepper
- 1/4 t Ancho chile powder (optional)
- Put racks in upper and lower thirds of oven and preheat to 400. Stack tortillas and cut into about 8 wedges each. Spread tortillas in a single layer on two large baking sheets and bake, stirring occasionally and switching positions halfway through, baking until wedges are crisp and pale golden, 15-20 minutes. Cool.
- Roast chilies and stem, peel and deseed. Cut lengthwise into 1/4″ wide strips. Reserve 1/4 c for garnish.
- Heat oil in a 10″ skillet over medium low heat, until hot but not smoking. Add onions and garlic and cook until softened, stirring occasionally, about 5 minutes. Stir in salt and undrained tomatoes, remaining poblano strips and simmer for 2 minutes. Set aside.
- Melt butter in a 2 qt heavy saucepan over medium low heat. Add flour and cook, whisking for two minutes to make a roux. Add milk in a steady stream, whisking and cook for two minutes while still whisking. Remove from heat and gradually add 2 c cheese, stirring until cheese is melted, then add seasonings.
- Assembly: Arrange half of tortillas in a buttered 2 quart gratin or other shallow baking dish. Spoon filling evenly over top. Cover with remaining tortillas. Pour cheese sauce over tortillas. Some may stick up. Sprinkle with remaining 1 c cheese and reserved poblano strips.
- Bake, uncovered in upper third of oven until gratin is bubbling and top is golden, about 30 minutes.
Thanks Gourmet for this recipe!
Keywords: Mexican Poblano Cheese Casserole
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