This is another spin off recipe that was sort of inspired by watching multi award wining Master Chef Rick Bayless on TV. He mixed masa flour with water and rolled it out added a Santa Hoya leaf (that I can’t find) and spread the top with a layer of refried beans. He then rolled the mixture into rectangular logs and sliced them into interesting food. Today I made sort of a bean and corn and pepper tamale lasagna. I served it with chunks of avocado and a fat free cilantro/scallion sour cream. It’s delicious and I think everyone would love it! It’s easy to make if you are ok roasting and cleaning up lots of peppers.

Ingredients for around 12 servings

2 cups masa flour (no substitutions or it will not come out or taste right)

1 1/2 cups water (maybe up to one more tablespoon if dough is too tight)

2 lbs anaheim peppers – roasted, seeds and stem removed and peeled (don’t substitute or you won’t have all the flavor you should have)

4 bell peppers – preferably mixed – roasted, seeds and stem removed and peeled

1 16 oz can refried beans (might not need whole can but will use at least 3/4s of can)

1/2 cup salsa (maybe a little more)

1 cup corn kernels (not raw corn – preferably fresh cooked)

5 oz cojita cheese – crumbled

1/4 cup scallions – sliced thin

1/4 cup fresh cilantro – leaves and tender stems torn

non stick spray or a little neutral oil

Directions

Set the oven to 375 F degrees.

Spray large baking dish or 1/2 pan with non stick spray or oil it and set it to the side.

Make the tamale dough by mixing the masa with the water. Knead dough till it’s all mixed together and smooth and set to the side.

Now gather up all the roasted peppers. You need to line the pan with pepper and hang off edges of the pan like you are making a lasagna.

Then you roll out 1/2 of the masa dough. It doesn’t roll very easily. You need to pound it out with your hands, them pound it out will a rolling pin and roll it over plastic wrap so you can lift it up onto the peppers.

Lift up and place on peppers. (don’t worry if dough cracks)

Spread with beans.

On top of beans add around a quarter cup of salsa.

Lay down a second sheet of masa dough and use the remaining 1/4 cup of salsa.

Add the corn.

Add the cheese.

Add the scallions and the cilantro.

Lay the peppers over the lasagna and press gently.

Cover pan with foil and put in pre-heated 375 F degree oven for 50 minutes. Then remove pan from the oven.

Turn up oven to 425 degrees F

Remove the foil cover and place in the oven for about ten minutes to brown up some.

Chill to set up like the way you make lasagna and slice up into about 12 portions.

It’s pretty and it taste delicious! The Anaheim peppers give off a really good flavor for this dish. I served it with some avocado and a fat free sour cream sauce (one cup ff sour cream, one oz scallions, 1/2 oz cilantro, 1/2 teaspoon black pepper and a 1/4 teaspoon salt)