Last week Tom made Montezuma pie and it was delicious. I wish I had taken a photo of it to show you, but I was too interested in eating it to focus on anything else.
The first time we made Montezuma pie was in the modest house on Verbena Street in Denver in the early 1980s. It was a modest house, but we had an extravagant garden. For example, I had sugar snap peas and roma beans growing on fences everywhere. Also, the garden included four established rhubarb plants. We had pie (I used the Joy of Cooking recipe), coffee cake (I used the recipe from the same cookbook we got the Montezuma pie recipe, the name of which I forget), canned rhubarb, and rhubarb jam. I think this was where I first grew Anaheim peppers and it was definitely the first time I grew cilantro. It grew waist-high and I didn’t even like it much then. I can’t remember whether I grew the tomatillos for the dish..
Reasons I am writing about Montezuma pie (in order from least important to most important):
- –Readers seem to like it when I include recipes in the blog.
–It’s August–hot and dry where I am in Boise, and, I hear from my sources, unusually cool in the East–but it is harvest time nonetheless.
–Eating the dish last week reminded me of happy times when the children were young (well, we all were) and of gardens I have loved.
I hope you enjoy the dish, which also tastes good without the chicken. Happy August.
In a suitable casserole dish (non-aluminum, a glass 9 by 13 baking dish works well) place one third of the tomatillo sauce. Place 6 tortillas over that, evenly. Put one half of the onions, Anaheims, and chicken evenly over the tortillas. Place one third of the tomatillo sauce evenly over that. Place one half of the cheese and yogurt evenly over that. Repeat with remaining tortillas, onions, Anaheims, chicken, tomatillo sauce, cheese and yogurt. Bake at 350 degrees Fahrenheit until done, with cheese bubbling and brown, about 45 minutes to one hour.