KISSIMMEE, Fla. — Debuting in this week’s Chef’s Kitchen is probably the richest, most comforting vegetarian dish we’ve ever featured in this segment. 

It’s cheesy, gooey, and oh so garlicky. The paste-like, mushroom soy “chorizo” adds surprising and memorable texture.

“There’s no meat in this,” smiled Lazy Dog Restaurant & Bar’s executive chef Derek Arruda. “If you tasted it, you wouldn’t know there’s no meat in it.”

This dish has three whopping layers of tortillas. The cross section is fascinating.

Lazy Dog is located in Kissimmee on 192. The only other Florida location is in Boca Raton.

Let’s cook!

Recipe: Lazy Dog’s Spinach Enchilada Casserole

Ingredients:

  • 9 each 6” Corn Tortillas

  • 1 Qt Poblano Cream Sauce (recipe below)

  • 1/2 lb Mushroom/Soy Chorizo, your favorite

  • ½ lb Spinach, drained

  • ½ lb Mozzarella cheese, shredded

  • 1 cup Queso Blano, crumbled

  • ½ cup Cilantro, chopped

  • 9”x12” casserole dish

  • Black beans and rice, your favorite

Method:

1. Spread 1 cup of poblano cream on the bottom of casserole dish.

2. Shingle 3 corn torillas on top of sauce to cover the entire bottom.

3. Spread chorizo evenly on top of the tortillas.

4. Shingle 3 more tortillas on top of chorizo.  Lightly press down.

5. Evenly spread 1 cup of poblano cream on top of tortillas.

6. Evenly spread the chopped, drained spinach on top of sauce. 

7. Sprinkle spinach with queso blanco.

8. Shingle 3 more tortillas on top of spinach layer and lightly press.

9. Spread 1 cup of poblano cream sauce on top of tortillas.

10. Sprinkle evenly with chopped cilantro.

11. Evenly distribute the shredded mozzarella.

12. Cover with aluminum foil and bake at 350 degrees for 30 minutes.

13. Remove foil and bake for another 15 minutes until the top is light golden brown and the casserole is 165 degrees internal temperature.

14. Serve with warmed up remaining poblano sauce, black beans and rice.

Poblano Cream Sauce Recipe

  • 4 each Poblano peppers, roasted and chopped

  • 2 cups Heavy Cream

  • 2 cups Half & Half

  • ½ Lime juice

  • 1 tsp Salt

  • ¼ tsp Black Pepper 

Method:

1. Roast, peel, deseed, destem poblano peppers.

2. Blend all ingredients in blender.

3. Reserve for casserole.  Can be made the day before.