Tex Mex Lasagna, or "The Most Interesting Lasagna in the World"

Plantains, peppers, sausage, and cheese.  I'd eat this in Texas or anywhere south of the border.  I had some of the greatest Tex-Mex for the first time at Guero's Taco Bar in Austin, TX (on S. Congress), and I often think about their delicious al Pastor enchiladas with homemade mole.  This lasagna is something a little bit different, but it's also incredibly yummy.  Almost a Latin version of the American holiday favorite of ham & scalloped potatoes, this no-noodle dinner dish is rich, creamy, and spicy on the palate.  Paired with a Dos Equis, it just might be "the most interesting lasagna in the world."

I was in Dallas a couple months ago and found a vinyl copy of the Telefones' debut album, Vibration Change at the very cool Dolly Python Vintage.  (The Telefones were a Dallas-based punk/new wave band from the early 1980s.)  In (small-scale) homage to Texas punk and my continued excitement over finding that record, here's "Living in America," a song from the album. 

Ingredients:

*Adapted from Ingrid Hoffmann's Food Network recipe

--4 ripe plantains, sliced very thinly

--4 links andouille sausage, cases removed

--1 lb. ground turkey

--2-3 tsp. olive oil

--1 jalapeno pepper, seeded and finely chopped

--1 poblano pepper, seeded and finely chopped

--3 c. Monterey jack cheese, shredded

--1 1/2 c. chicken stock

--1 c. whole milk

--1 medium yellow onion, chopped

--1 clove garlic, minced

--3 tbsp. unsalted butter

--1/4 c. flour

--3-4 tsp. salt (to taste)

--3-4 tsp. pepper (to taste)

--1 tbsp. paprika

--1 tsp. cumin

--sour cream (for topping)

--black beans (for topping)

Heat butter in a medium saucepan and add onions and garlic and allow to slightly brown.  Whisk in flour until combined.  Slowly whisk in chicken stock.  Once chicken stock has been fully whisked in, whisk in the milk.  Bring to a low boil, and then reduce heat to low.  Add 2 1/2 c. Monterey jack cheese (reserve 1/2 c. for topping).  Add peppers and season with salt and pepper.  Once cheese is combined, allow to thicken over low heat for approximately 5-10 minutes.  Remove from heat and cover with plastic until ready to use.

In a large frying pan, heat olive oil.  Combine the andouille and ground turkey.  Fry until browned and drain if necessary.  Season with salt, pepper, paprika, and cumin.  Set aside until ready to use.

Preheat oven to 375 degrees F.

Butter a 13 x 9" baking dish and layer plantains along bottom (do *not* overlap the plantains!).  Add a layer of the meat (approx. 1/3 of the mixture), and then pour cheese sauce over (approx. 1/3 of the sauce).  Repeat twice, and then end with a final layer of plantains only.  Top with the remaining Monterey jack cheese.

Bake for approximately 40 minutes, or until cheese is browned on top and sides and very bubbly (you want to be sure to cook the plantains through so they're soft).  Allow to cool and serve with black beans and a scoop of sour cream.