While you are puzzling over your solutions to our rebus challenge (remember, the deadline is Sunday … let’s say around 5:00 pm) you might get a bit peckish. Or, if you think you’ve nailed the solutions to the rebi (plural of rebus?), you might want to whip up a quick celebratory dinner in anticipation of your victory.
A quick dinner in our house often means enchiladas. They’re easy, tasty and a great way to use leftovers or small amounts of meat in an interesting way. You can use almost any cooked meat and vegetable combination for the filling so long as the vegetable isn’t watery – tomatoes wouldn’t work very well but mushrooms, squash or corn are excellent. Tonight, chorizo, Swiss chard and potato.
Chorizo, Chard and Potato Enchiladas
1/2# Mexican Chorizo, crumbled
1 lg. or 2 med. potatoes, cooked and cubed
1 lg. hand full of Swiss Chard or other sturdy green
1 Poblano chili, roasted until blacked, peeled
1 small onion, chopped
1/2 C. nacho cheese sauce, I used Tostito’s Monterey Jack Queso (medium)
1/2 Tbs. oregano (use Mexican if you can get it)
1 C. jarred enchilada sauce (or 1 C. mild tomato-based salsa, pureed in a blender)
1/2 C. Cheddar cheese, grated (or substitute mild Mexican style melting cheese)
2 Tbs. Cotija cheese or other aged hard cheese like Parmesan
Makes 5 or 6 enchiladas.
Roast the poblano pepper over direct flame until well charred – it should look black, black, black, all over. Remove from the burner and put into a clean paper bag and set aside to steam for 10 minutes. When cool enough to handle, crape off the charred skin, remove seeds and core, and finely chop the flesh. Set aside.
Saute the chorizo in 1 Tbs. oil until lightly browned. Remove with a slotted spoon and set aside. In the same pan saute the chard in whatever oil remains in the pan until it is wilted.
Mix chorizo, chard, cubed potatoes, poblano, oregano, cheese sauce and raw onion.
Place 2 – 3 Tbs. of the meat mixture in the center of a tortilla and roll the tortilla to make the enchiladas. Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Place the rolled enchiladas in the baking dish, seam side down, fitting them in snugly. Cover the enchiladas with the remaining enchilada sauce. Scatter the cheddar over the sauce.
Preheat oven to 350 degrees.
Bake 20 minutes or until the cheese is melted and the sauce bubbly. Remove from the oven and sprinkle the Cotija cheese over the enchiladas and serve.