FIESTA SURPRISE INDEED

Those of you who are no stranger to my blog will already know that I often rail against them what would mess with the classics… pizza doesn’t have clams, spinach has no place in eggs benedict, beer is only water, yeast, hops and barley and tuna noodle casserole has only canned tuna fish, cream of mushroom soup, noodles and, if you must, a smattering of frozen peas. Crushed soda crackers on top…end of story.

What, then, do you do with that tin of canned tuna in chipotle sauce you bought on a whim at La Princessa Mercado in Watsonville? Well, you leave it in the kitchen cupboard awaiting some manner of inspiration until, in final exasperation, you cook up something that the 1954 Betty Crocker would have called Fiesta Surprise or Tuna a la Mexicana.

While the noodles are boiling you fetch up a large bowl and blend together:

            1 can of cream of mushroom soup

            1 small can of mild, diced green chilies

            1 can of tuna in chipotle sauce

            1 small handful of frozen peas

            1 tablespoon each of diced red pepper and sautéed onion

            ¼ cup crumbled hard Mexican cheese

            salt and pepper to taste

Drain the boiled noodles and stir into the other ingredients. Slap it into a covered casserole and sprinkle the top with crushed taco flavor Doritos. Bake for 25 minutes at 400º.

Serve with a side of steamed veggies and sliced bread with butter… and may I recommend Jello parfait for desert.