Tag Archives: Mexican Cheese

Roasted Poblano Sauce Enchiladas

People often ask me  what I do with all the recipes I cook and blog about. Leftovers come in handy for preparing other tasty meals in a hurry.  For today’s blog post, I had leftover Grilled Skirt Steak and a delicious Roasted Poblano Sauce. First thing that came to mind was Enchiladas! More often than not, I prefer enchiladas the way I grew up enjoying them. Saucy, minimal cheese and fresh garnishes. I have nothing against warm melted cheese, and lot’s of it, baked on top of enchiladas. But I am just as happy with a little crumbled cotija cheese or queso fresco.  In the post you will find a steak version and a meatless version of enchiladas. And if preparing dinner for two, no need to prepare a big pan. After cooking your tortillas, simply fill, roll, add warm sauce and cheese. Serve as is, or cook in the microwave for a few seconds just to melt cheese and warm ingredients.  I find that doing it this way, the tortillas don’t get soggy, and that’s a good thing. This is often the way I prepare them for my family of two. 

 

Carne Asada Poblano Enchiladas

Roasted Poblano Sauce Enchiladas
For Enchiladas with Carne Asada
2 cups  grilled and finely chopped carne asada ( used skirt steak)
1 teaspoon steak seasoning
Olive oil
10 – 12 corn tortillas
1 full cup guacamole
4 cups poblano sauce
1 cup cheese of your choice, I used a mix of cotija and queso fresco

*If you would like a cheese that melts more, I would use monterey jack or muenster cheese


Green onions, sliced
Cilantro, chopped
Avocado, diced

For Guacamole
Olive oil
1 serrano or jalapeno, minced
1/2 cup white onion, diced
salt and pepper to taste
Juice of 1 lime
2 small avocados, mashed
1/4 cup cilantro, chopped

Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.
Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.

Nuevo Tex Mex Guacamole

For Cheese Enchiladas
Replace the meat with 2 cups queso fresco

Roasted Poblano Sauce Enchiladas Filled with Guacamole and Queso Fresco

Directions

1. Brush tortillas on both sides with olive oil. Cook for a few seconds per side in a preheated skillet, set aside.

2. Add 1 cup poblano sauce to the bottom of baking dish.

3. Fill tortillas with gucamole and steak(or cheese) down the center of tortilla. Roll as tight as you can. Place, seam side down into the baking dish with sauce. Repeat until done.

4. Cover enchiladas with 2 cups of sauce. Add cheese on top. Cover and bake in preheated 350 degree F. oven for 25 to 30 minutes. Uncover and place under broiler for a minute or until cheese begins to brown. Before I serve them, I like to add some extra poblano sauce to the plate and place the enchiladas on top. Yields 4 servings.

 

Find recipe for Grilled Skirt Steak on site.
Find recipe for Grilled Skirt Steak on site.

Click onto Picture of Grilled Skirt Steak above for full recipe on site.

I enjoy adding  a fresh guacamole to my enchilada filling for a creamy texture.
I enjoy adding a fresh guacamole to my enchilada filling for a creamy texture.
I prefer a soft yellow corn tortilla for my enchilada recipes.
I prefer a soft yellow corn tortilla for my enchilada recipes.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.

*Click onto picture above for full recipe on Roasted Poblano Sauce.

In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.
In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.

Roasted Poblano Sauce EnchiladasRoasted Poblano Sauce Enchiladas

 

Iron Skillet Bacon Chipotle Mac n Cheese

Iron Skillet Bacon Chipotle Mac n Cheese. Preparing homemade mac n cheese in my house is a rare, but tasty occurence! Any recipe that involves more than one cup of cheese, according to my husband, is way too much cheese, LOl!  You have to understand that Richard has worked in a large cheese producing factory for the past 33 years. He threatens to tell me the truth behind the cheese  someday, but for now I will enjoy  what I can, ha ha ha!! Recently, he was taking some time off of work and I asked him for a few suggestions on dinner ideas. I was shocked when I heard the words “mac n cheese” come out of his mouth! But, there was a catch. The catch was that he would love to try it, only if I added thick cut bacon and chipotle peppers. These are two of his favorite foods. Before he could even finish talking, I was pulling ingredients out of the pantry. It just so happened that I found this awesome Mexican Chihuahua cheese at the market a few days before. It was a win, win situation!! Let’s just say, that Richard enjoyed 4 out of the 6 servings from the Bacon Chipotle Mac n Cheese recipe. Cheese lovers unite!! LOl!

 

Bacon Chipotle Mac n Cheese Prepared with Whole Grain Penne Pasta
Bacon Chipotle Mac n  Cheese Prepared with Whole Grain Penne Pasta


8 strips of thick cut bacon, chopped
5 cups penne pasta, cooked according to package
*I used whole grain pasta
1 large sweet onion, sliced thin
3 tablespoons unsalted butter
2 1/2 tablespoons flour
2 cups milk
1 to 2 chipotles in adobo, minced
2 tablespoons dijon mustard
2 tablespoons hot sauce (Texas Pete or Franks)
1 1/2 teaspoons smoked paprika
1 teaspoon annatto powder, optional (used mostly for color)
1 teaspoon cumin
1 teaspoon granulated garlic
Pinch of nutmeg
Salt and pepper to taste
1 1/2 cups Chihuahua cheese or Monterey jack, shredded
1 1/2 cups mozzarella, shredded
1/2 cup panko bread crumbs
1/2 teaspoon crushed Mexican oregano

 

Smoky Bacon, Caramelized Onions, Chihuahua & Mozzarella Cheese with Spicy Smoky Chipotle
Smoky Bacon, Caramelized Onions, Chihuahua & Mozzarella Cheese with Spicy Smoky Chipotle
A classic bechamel sauce preperation with a mexican twist! Tha addition of the annatto powder adds a great color.
A classic bechamel sauce preperation with a mexican twist! Tha addition of the annatto powder adds a great color.
Bacon Chipotle Mac n Cheese Before Adding Breadcrumbs
Bacon Chipotle Mac n Cheese Before Adding Breadcrumbs

 

Directions 
*Just a quick, but important note. I prepared this recipe using one cast iron skillet, besides the pot I cooked the pasta in. 

1. In a the skillet, cook the bacon until crispy. Drain onto a plate lined with paper towels. Drain all of the grease leaving just 1 tablespoon. Reserve the bacon grease. Add 1 tablespoon of butter and all of the sliced onions. Season lightly with salt and pepper.

2. Turn the heat to medium/low on onions and continue cooking until caramelized. This could take up to 30 minutes and you need to stir often. While doing this, you could cook your pasta according to package directions, drain, rinse in cold water and drizzle with a little olive oil so it does not stick.

3. Preheat oven to 350 degrees F. Remove onions from skillet onto a plate, set aside. Add 2 tablespoons of butter to skillet and 1 tablespoon of bacon grease. Whisk in 2 1/2 tablesppons of flour and cook for a few minutes.

4. Whisk in the milk until there are no more lumps. To the milk, you are going to add all of the ingredients in the order listed minus the cheese. Cook on medium/low until the sauce thickens. Remove from heat, add 1 cup mozzarella and 1 cup Chihuahua cheese and stir just until melted.

5. Fold in the cooked pasta, half of the bacon and half of the caramelized onions. Top with remaining cheese, bacon and onions. In a bowl, mix panko with 1 1/2 tablespoons of bacon grease and oregano. Spread the breadcrumbs evenly over mac n cheese. Loosely cover with foil paper and bake for 25 minutes. Uncover and cook under the broiler just until breadcrumbs turn golden brown. Remove from oven and let mac n cheese rest for 15 minutes before serving. Yields 6 servings.

Cast Iron Skillet Bacon Chipotle Mac n Cheese
Iron Skillet Bacon Chipotle Mac n Cheese
Cast Iron Skillet Bacon Chipotle Mac n Cheese
Iron Skillet Bacon Chipotle Mac n Cheese
Bacon Chipotle Mac n Cheese
Bacon Chipotle Mac n Cheese