Modes

Ingredients

• 1 Tablespoon vegetable oil
• 8 ounces chorizo
• 1 medium onion, sliced
• 2 cloves garlic, sliced
• 1 pound fresh or canned green beans
• 2 teaspoons salt
• 1 cup heavy cream
• 1/2 cup chicken stock
• 3–6 dashes hot sauce
• 1 cup French’s crispy onions
• 1 cup Fritos, crushed

Instructions

Preheat your Wolf Oven to 350°F on Convection Mode.

Preheat a medium-to-large pan or Dutch oven on Wolf Burner over medium heat for 3–4 minutes.

Add the oil to the pan and swirl it around. Then, add the chorizo and cook for about 3 minutes, breaking up any chunks as it cooks.

Next, add the onions and garlic to the pan. Cook, stirring occasionally, for about 4–5 minutes, until the onions have softened. Then, add the green beans and salt. Cook and stir for a couple of minutes. (If using canned green beans, skip to the next step.)

Add the cream and chicken stock to the pan, cooking for one minute before removing from heat. Stir in the hot sauce and taste the casserole sauce, adjusting with additional salt or hot sauce if necessary.

Place the casserole filling into a 9”x13” pan, spreading it evenly. Cover the top with aluminum foil and bake in the Wolf oven for 30 minutes.

Remove the pan from the oven and take off the aluminum foil. Scatter the French’s crispy onions and crushed Fritos evenly on top of the casserole. Return to the oven for another 5–10 minutes, or until the onions and chips are lightly toasted.

Remove the casserole from the oven and let it cool at room temperature for 3–5 minutes before serving.