Triple Berry Cheesecake Muffins

Triple Berry Cheesecake Muffins

How to love yourself in November: put sautéed garlic, poblanos, mushrooms, peppers, black beans, and corn in a skillet with a cheesy queso-fundido base and top with a layer of sweet potato tater tots. Me, blanket, sweatpants, this skillet.

It’s called a Southwest Sweet Potato Tater Tot Hotdish.

Oh, yes. You heard me correctly.

This is everything we love about Tex-Mex food meeting up with our meatless goals and taking the shape and form of a beloved comfort food of Minnesota winter: the tater tot hotdish. But made new.

Triple Berry Cheesecake Muffins

Recipe by SatryaCourse: DessertCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 tablespoons butter

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 3 red/yellow bell peppers, chopped

  • 2 poblano peppers, chopped

  • 16 ounces fresh mushrooms, stems removed, chopped

  • 3/4 cup milk

Directions

  • Preheat the oven to 350 degrees.
  • Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
  • Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
  • Stir in the black beans and corn. Taste and adjust – this is a good time to add your salt!
  • Top the whole thing with tater tots (I did mine in a circle formation).
  • Bake for 20-30 minutes. BEWARE THE BUBBLING OVER – put a pan underneath to catch any drips. Let stand for a few minutes before serving.

I grew up eating the occasional non-ironic tater tot hotdish (#proud), so I feel justified to give you the 411 on this staple midwestern casserole: tater tot hotdish usually has a ground beef and veggie mixture, made with some gravy (and by gravy I mean likely a can of condensed soup) and is topped with tater tots and ketchup. I know I know I KNOW, but for surely you need ketchup if you want to eat your tater tot hotdish like a true midwesterner.

Tater tot hotdish is one of those foods that actually so strange and borderline gross that somewhere along the way it becomes, in fact, really really good. I do not know how this works, but I embrace it.

We’re swapping the ground beef for meaty portabella mushrooms, and trading peas and carrots for the spicy crunch of poblanos and bell peppers and corn. The gravy is getting replaced by a pepperjacky-queso-esque situation that is every bit as magical as you might image, and those sweet potato tots? YASSSS. Just the right amount of salty-sweetness to offset the heat.

Satrya

Hi, My name is Satrya, I am a web designer and WordPress developer! Aptent accusantium maxime varius, suscipit tellus id lacus eleifend quas. Sed voluptates consectetur provident quaerat leo ipsum officiis.

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