Cheese-Chile Corn Squares

Ingredients

• 3 cups shredded Monterey Jack (12 ounces)
• 1½ cups fresh, frozen, or drained canned corn kernels
• 1 cup fine yellow cornmeal or masa harina
• 6 large eggs, well beaten
• 3 jalapeños or 1 poblano or New Mexico chile pepper, roasted, chopped
• 2 tablespoons chili powder
• ½ teaspoon salt
• Salsa, store-bought or homemade
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  • 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  • 1 medium onion, quartered
  • 2 garlic cloves, smashed
  • 3 sprigs epazote or oregano
  • (1 dried chile, such as New Mexico or guajillo)
  • (1 dried avocado leaf)
  • 1 teaspoon salt
  • Warm corn tortillas
  • Crema or sour cream
  • Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese

  Sub-recipe steps

  1. If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  2. Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot: 1 medium onion, quartered; 2 garlic cloves, smashed; 3 sprigs epazote or oregano; (1 dried chile, such as New Mexico or guajillo); (1 dried avocado leaf)
  3. Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add: 1 teaspoon salt
  4. Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with: Warm corn tortillas; Crema or sour cream; Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese