The Whole Enchilada, Issue #011

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The Whole Enchilada

What's cooking this month ...
 

• New Website Pages

• Recipe of the month


 

• Quesadilla Tres Queso


3 Cheese Mexican grilled cheese sandwich
• Shrimp Enchiladas in Green Sauce

• Mexican Cornbread

Mexican Cheese Recipes   Mexican food tastes better when you use authentic Mexican cheeses ... really.  Sure, you can always use cheddar or whatever other cheese you happen to have in the fridge, but you have to match the right cheese with your Mexican foods.

I explain the different types of Mexican cheese and have some more recipes that go especially well with these specialty Mexican cheeses.

Recipe of the Month

 Directions

Spray a large skillet liberally with cooking spray. You can also lightly grease the skillet with oil - you are just trying to keep the tortilla from sticking and burning.

Place tortilla in skillet and warm over medium heat. Cover tortilla with layers of Enchilado and Manchego grated cheeses. Cook until cheese melts, then spread Pico De Gallo (or salsa) evenly on top of melted cheese.

Sprinkle Cotija or Queso Fresco and cilantro over filling.  Spray outside of second tortilla and place on top of filling. Flip tortilla and cook approximately 1-2 minutes until  golden brown.  Remove from skillet and drizzle Crema Agria over quesadilla. 

Slice into wedges like a pizza and serve.

** Please visit the Mexican cheese recipes page for a description of the many authentic Mexican cheeses, including the Enchilado, Manchego, and Cotija cheeses used in this Quesadilla recipe.

 

Ingredients - Shrimp Enchiladas
1-1/2		lbs	shrimp, cleaned and peeled
1		tsp	salt
6		cups	water
1/4		cup	fresh cilantro, chopped (optional)
2		cups	queso asadero or Monterey cheese, shredded
			vegetable oil for softening tortillas
12			corn tortillas

 

Ingredients - Green Sauce
1		Tbsp	butter
3/4		cup	onion, chopped
1		large	clove garlic, minced
1/2		Tbsp	salt
1/4		Tbsp	cumin, ground
2		Tbsp	flour
1-1/2		cups	shrimp broth * see directions below
2		cans	(4.5 ounces each) chopped green chiles (undrained)

Directions

Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until shrimp just turn pink. Drain, reserving 2 cups of the shrimp broth. Cut shrimp into bite-sized pieces.

Green Sauce

Melt butter in saucepan over medium heat. Sauté onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in shrimp broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes.

Heat oven to 425 degrees F (220 degrees C).

Combine chopped shrimp with 1/2 cup sauce and chopped cilantro and stir thoroughly. Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.

Heat 3 tablespoons oil in a small non-stick skillet over medium heat for 2 minutes. Dip each side of a tortilla quickly in hot oil to soften and place in baking dish. Place two spoonfuls of shrimp mixture down center of tortilla. Roll and repeat with each tortilla.

Pour remaining shrimp sauce over enchiladas. Sprinkle with cheese and bake uncovered 10 minutes until cheese is melted and bubbly. Garnish with cilantro sprigs.

Mexican Cornbread

Ingredients
3		cups		cornmeal	1		large	onion
1/2		cups		flour	1/2		tsp	garlic powder
2		tsp		baking soda	1/2		cup	jalapeno pepper
2		tsp		salt	1		oz	pimiento, chopped
2		Tbsp		sugar	1/4		lb	crisp bacon
3				eggs, beaten	15		oz	cream corn
2-1/2		cups		buttermilk	1-1/2		cups	cheese, grated
1/2		cup		oil

Directions

Have all ingredients at room temperature.  Finely chop onion and jalapeno. Fry bacon until crisp and crumble. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl and set aside. 

In a separate bowl, whisk together the buttermilk, beaten eggs, and oil.  Add to the dry ingredients with a few swift strokes of a mixing spoon. 

Don't beat the dough - just stir enough to moisten all ingredients. 

Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly.  Bake in a cast iron or other heavy skillet in a 400 degree F (200 degrees C) oven for 25 to 30 minutes.

Cornbread is done when the top is browned and a toothpick inserted in the center comes out clean.

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

http://www.mexican-barbecue-recipes.com/

alan@mexican-barbecue-recipes.com