I fell in love with this dish, a recipe from organic farmer Tricia Bross of Luna Circle Farm in southern Wisconsin, when I tested it for publication in "From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce," published by the Madison Area Community Supported Agriculture Coalition.
The cobbler has Tex-Mex flavors and a rich, special-occasion feel. I once served it at a family reunion and nervously watched from the end of the serving line as it disappeared quickly, each diner ahead of me in the queue taking a healthy-sized portion. Luckily, there was still a slice left for me. And although I had doubled the recipe, I could have tripled it, since several of my relatives asked for more.
1. Grease an 8-by-12-inch baking dish. Heat olive oil in large skillet over medium flame. Add onions and cook, stirring often, until they begin to soften. Add chilies, bell peppers, garlic and cumin; continue to cook, stirring occasionally, until vegetables are just tender. Season with salt and pepper to taste.
2. Heat oven to 400 degrees. Spread half the mixture into the baking dish. Arrange half the cheddar cheese over mixture. Spread remaining chile mixture over cheese. Scatter the cream cheese over mixture.
3. To make topping: Mix wet ingredients in a bowl. Mix dry ingredients in another bowl. Stir the two together until just combined. Spread topping evenly over chile/cheese layers. Bake at 25 minutes. Arrange or scatter remaining cheddar over topping and bake another 5 minutes.
4. Serve with sliced tomatoes, salsa or sour cream.
Copyright by Terese Allen