Text 15775, 88 rader
Skriven 2014-08-13 07:28:52 av Dave Drum (1:261/38)
Ärende: Chile 7252
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Bean-Goat Cheese Enchiladas w/Mango Relish
 Categories: Beans, Cheese, Chilies, Fruits
      Yield: 4 Servings

MMMMM---------------------------SAUCE--------------------------------
      1 c  Chicken stock
     10    Tomatillos; husked, rinsed,
           - chopped
      4 cl Garlic
      1 c  Onion; chopped
      2    Serranos; seeded, chopped
      2 tb Fresh cilantro; chopped
           Salt

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Chicken stock
      2 c  Cooked black beans
      1 cl Garlic; minced
      2    Serranos, seeded, minced
    1/2 c  Mango or papaya; diced
      4    Scallions; white only, thin
           - sliced
    1/2 c  Corn niblets; roasted
      8 oz Fresh goat cheese; crumbled
           Salt
           Oil; to soften tortillas
      8    Corn tortillas
      1 c  Mango Relish

  Preheat the oven to 350øF/175øC.

  To make the sauce, in a saucepan, cook the chicken stock,
  tomatillos, garlic cloves, onions, and serranos over
  medium-high heat for 10 minutes, stirring frequently.
  Transfer the mixture to a blender, add the cilantro, and
  puree until smooth. Season with salt and set aside.

  To make the filling, in another saucepan, bring all the
  filling ingredients except the cheese and salt to a boil.
  Remove from the heat, whisk in 4 ounces of the goat
  cheese, and season with salt. Deep warm.

  Pour enough of the oil in a skillet to come 1/2" up the
  sides. Over medium heat, bring the oil to 350øF/175øC or
  just smoking. (CAUTION: Do This Very Carefully--This is
  VERY, VERY HOT--) Submerge the tortillas in the oil one by
  one for 5 seconds each to soften.

  Drain the tortillas on paper towels and keep warm: do not
  stack the tortillas.

  TO ASSEMBLE THE ENCHILADAS: divide the black bean-goat
  cheese mixture evenly among the tortillas, spreading
  evenly down the middle. Roll up the tortillas and place
  seam side down on a baking sheet or in an ovenproof baking
  dish, placing them snugly together. Pour the reserved
  tomatillo sauce over the enchiladas, and top with the
  remaining 4 ounces of the goat cheese.

  Cover with foil and bake in the oven for 10 minutes. Serve
  2 enchiladas per plate, together with Mango Relish.

  Chef's Notes: This recipe is included by chef Stephan
  Pyles in his cookbook "The New Texas Cuisine", Doubleday,
  1993

  The chef states: "This recipe was published in "Parade"
  magazine in 1987 in an article commissioned by my friend
  Sheila Lukins.

  Although at first glance this combination may not seem
  very Texan, one only has to realize that the Gulf Coast is
  subtropical and that some of the best goat cheese in the
  country is made here in Dallas by the Mozzarella Company."
  (He's right!)

  Recipe By: Stephan Pyles in "The New Texas Cuisine"

  Uncle Dirty Dave's Archives

MMMMM

... It takes a lot of dough to make the upper crust. - Alfred E. Newman

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