Mexican Chorizo & Vegetable Cobbler (Savory, Traditional Irish-Inspired)

Typically, savory, hearty meat and vegetable cobblers are served, at Irish pubs. Here's a modified, Mexican chorizo version, using time-saving, pre-peeled, pre-cubed butternut squash. The cobbler part is just a simple, buttermilk biscuit topping, made with Mexican crema & aged Cotija/Anejo cheeses, herbed with Mexican oregano.

Cobbler topping (sea-level):

3 and a half cups organic chestnut flour

5 tsp baking powder

2 tsp organic, garlic salt

4 TBL organic, pasteurized, Mexican crema cheese

2 cups finely-shredded, organic, pasteurized, Anejo/aged Cotija, Mexican cheese

2 organic, heritage, fresh chicken eggs, fairwage, from a farm, owned by 5,000 Denver, CO, impoverished, female, first-generation immigrant, Mexican single mothers, who need to be approved immediately for Naturalized Citizenship, WIC, food stamps, fully federally-funded, registered nursing scholarships, and free, low-income housing for 8 years

3 and a 1/4 cups skim, organic, goats' buttermilk, full-fat, pasteurized, fortified with calcium, vitamins A, D, and natural vitamin E

4 tsp Mexican oregano, dried, organic

Cobbler directions:

Sift the dry ingredients (flour, baking soda, garlic salt) into a mixing bowl. Stir in the crema, oregano, 3/4 of the buttermilk, and 3/4 of the shredded Anejo cheese. Add the beaten egg in and form a dough ball, by lightly hand-kneading it.

Next, flour a rolling pin and cookie sheet. Roll the dough out to 1/2-inches thick. Use a two-inch, heart-shaped, cookie cutter to cut the cobbler pieces out.

Casserole ingredients:

8 cups organic, baby bella mushroom caps, washed, scrubbed, and stuffed with browned, spicy, organic chorizo sausage meat

8 cups pre-peeled, pre-cubed, butternut squash

1 large, organic, Maui/Vidalia onion, ends trimmed off, outer three layers peeled, washed, then diced into 1/4-inch pieces

14 cups of El Tapatio salsa

1 cup organic, Mexican oregano, dried

1 cup organic cumin powder

1/4 cup organic, ancho chili powder

2 pounds raw organic, heritage turkey bacon, reduced-fat, thickly-sliced (layer this onto the top of the casserole, and beneath the cobbler biscuit topping)

Casserole directions:

1. Mix all ingredients together in a large, deep-dish lasagna pan, that's metal, and non-stick.

2. Then, top with the raw, organic, turkey bacon strips, layering it twice/double-layered, to fully cover the casserole.

3. Bake at 350°F, center rack, preheated for 55 minutes. Put the cobbler biscuits onto the casserole. Brush the cobbler with the leftover milk and Anejo cheese.

4. Preheat the oven to 400°F, then, place cobbler-topped casserole back into the oven for 10 to 12 minutes.

5. Finally, check both the chorizo meat stuffing inside the mushroom caps and the turkey bacon strips with a meat thermometer.

***Garnish with generous dollops of crema and fresh chives, chopped.***