Text 25685, 92 rader
Skriven 2012-06-03 06:28:00 av Dave Drum (1:261/38)
Ärende: Chile 597
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Over-Easy Green Chile Enchiladas
 Categories: Chileheads, Poultry, Chiles, Latino
      Yield: 10 Servings

      2 tb Olive oil
      1 sm Yellow onion; chopped
      2 cl Garlic; minced
      1    Jalapeno pepper; chopped **
      2 cn (4 oz ea) mild green chiles;
           - chopped
      2    Tomatoes; peel/seed/chop
    1/2 ts Cumin seeds; ground
      1 ts Fresh cilantro; chopped
      1 c  Cooked chicken or pork;
           - shredded
           Oil
     10    Phony Tortillas; recipe
           - included
      1 c  Monterey jack cheese;
           - grated
           Sour cream
           Shredded lettuce

MMMMM----------------------PHONY TORTILLAS---------------------------
      1 c  Yellow cornmeal
    1/2 ts Salt
    1/2 c  Bread flour
      1    Egg; lightly beaten
      2 c  Water

  Preheat the oven to 350øF/175øC.

  Heat the oil in a large skillet over medium-low heat. Add
  the onion; cook 2 minutes. Add the garlic and jalapeno
  peppers; cook 3 minutes longer. Stir in the mild peppers,
  tomatoes, cumin, and cilantro. Raise the heat to medium
  and cook, stirring occasionally, 5 minutes. Stir in the
  meat; cook 2 minutes. Remove the skillet from the heat.

  Heat 1 inch of vegetable oil in another large ksillet over
  medium heat. Carefully dip each tortilla into the hot oil
  for a few seconds only. Transfer the fried tortillas to
  paper towels. *

  Fill each tortilla with the meat mixture and roll up.
  Place them in a lightly greased baking dish. Sprinkle with
  the cheese, and bake 10 minutes. Serve with sour cream and
  shredded lettuce. Makes 10 enchiladas.

  For Phony Tortillas: Combine the cornmeal, salt, and flour
  in a large bowl. Stir in the egg and water until smooth.

  Heat a lightly greased 6" nonstick skillet over medium
  heat. Spoon 3-4 tbsp batter into the hot pan. Turn and
  twist immediately to cover the bottom of the pan. Cook 30
  seconds, then flip and cook the other side. Do not brown
  the tortilla. Place the cooled tortilla on a sheet of
  paper towels. Continue the process, layering the cooked
  tortillas in paper towels, until all the batter is used
  up.

  Makes about 20 tortillas.

  Note: These tortillas may be stored for several days in a
  plastic bag in the refrigerator.

  * I did not make the Phony Tortillas. I used wheat
  tortillas that I had on hand. I did not fry them, I used
  them straight from the bag because they were soft.

  ** I added 1 thai bird chile to the chopped jalapeno in
  the filling. We know how jalapenos are these days - no
  heat at all.

  Served with pink beans & tomatoes cooked with some cumin,
  coriander and salt and pepper in the microwave on medium
  for 4 minutes.

  From: The Grains Cookbook by Bert Greene

  Posted By: The Chile-Heads Recipe Collection

  Uncle Dirty Dave's Archives

MMMMM

... Don't fall before you're pushed. - English Proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)