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NINJA-FIED KING RANCH CASSEROLE

© 2024 Wicked Foods Inc. All rights reserved.

Say hello to our Ninja-fied King Ranch Casserole, with green chile cashew queso, black beans, jalapeño, salsa & herbage … our healthy spin on an southwestern classic!

A King Ranch Casserole is typically baked and served in a 9X13 dish. We’re not sure why, but if you do, let us know. This casserole is traditionally laden with dairy-based cheese and made with chicken and cream-of-something canned soup. We’re not putting any of that foolishness into this wicked healthy version, because it’s even more delicious and memorable with compassionate methods front facing.

  • Prep Time: 30 min
  • Cook Time: 70 min
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units
Scale

for the Green Chile Cashew Queso:

  • 2 C butternut squash, raw
  • 1.5 C raw cashews, soaked for at least an hour, drained
  • 1/4 C garlic clove, about 8–10
  • 1 T coarse salt (we like Jacobsen’s Sea Salt)
  • 2 T rice vinegar
  • 1 T white miso, heaping
  • 1 T nutritional yeast (aka hippy fish food)
  • 1 t cumin
  • 1 t chili powder
  • 1/4 t white pepper
  • 1/2 sliced jalapeño (red or green)
  • 1/2 t coarse salt
  • 1/2 t smoked paprika
  • 3/4 C almond milk
  • 1/4 C canned or fresh and cooked hatch chili

for the casserole:

  • 12 corn tortillas, cut in half
  • 1 bunch Swiss chard, washed, rinsed, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 1 medium onion, diced
  • 1/2 C chopped parsley, lightly packed
  • 2 C black beans, cooked
  • 1 avocado, sliced
  • 1 C crumbled or roughly chopped tortilla chips

for the Salsa Pico:

  • Makes 3 cups worth:
  • 2 medium tomatoes, small dice
  • 1 small red onion, small dice
  • 1 jalapeño, seeds removed, rinsed and small diced
  • 1 lime, juiced
  • 1/4 C chopped cilantro, lightly packed
  • 1/2 t coarse salt

to garnish/serve:

  • 1/4 C picked cilantro leaves, lightly packed
  • sliced jalapeño
  • lime wedges
  • 6 cups cooked brown rice (for the side, if desired)
  • extra tortillas and chips
  • hot sauce (we always have plenty on the table)

Instructions

To make the Green Chile Cashew Cheeze

  1. In small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt.
  2. Cover with water and bring to a slow boil on medium-high heat for 10 minutes until butternut is completely cooked.
  3. Remove from heat to cool, drain and add mixture to a high-speed blender.
  4. Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 seconds to incorporate but still leave it chunky.

When you are ready to assemble the casserole

  1. Preheat oven to 350 degrees.
  2. Lightly but evenly spray a 9X13-inch casserole dish with oil.
  3. Layer 1/3 of the tortillas in the bottom, then top with 1/3 of the chopped chard.
  4. Combine the tomatoes, onion and parsley and layer 1/3 of that mixture, 1/4 of the green chile cashew cheeze, 1/3 of the black beans and 1/3 sliced avocado, so it’s evenly distributed.
  5. Repeat process two more times.
  6. Evenly add remaining Cashew Cream to the top and bake, uncovered, for 1 hour, or until bubbly and golden brown. Add the crumbled tortilla chips on the top and bake for an additional 5 minutes, keeping an eye on it to ensure they just turns slightly golden and do not burn.
  7. While the casserole is baking, make the salsa pico by gently mixing all of the ingredients together in a medium bowl.
  8. Set aside.
  9. Once bake time is done, remove casserole from the oven and let it sit for 10 – 15 minutes before serving.
  10. To serve, top with a few tablespoons of the fresh Salsa Pico (save some for the side) fresh cilantro, jalapeño, lime wedge and brown rice, tortilla chips and hot sauce as desired.

Find it online: https://wickedkitchen.com/ninja-fied-king-ranch-casserole/

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