Stacked Enchilada Pie - Week 39 Bonus

Tasty main dish that will impress with stacks of enchilada flavor.

This was really good. I wish that I would have a good picture of it because it really looked great after I took it out of the oven and presented it on a glass platter. However, I took it to a potluck and didn't get a chance to photograph it before it was devoured. Maybe, I will update this post when I make it next time. And there will be a next time!

Updated Pic 04/17/16 (from another potluck!)

The original post was vegetarian, so I added the meat to make it family-friendly. And I think it's a great idea to use the springform pan so you can show off the tasty layers.

Ingredients (filling):
6 (10”) flour tortillas
1 lb ground beef
1 T. olive oil
1 large onion, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
½ t. cumin
salt & pepper
2 c. frozen corn
4 green onions, sliced
1 (15 oz) can black beans, drained & rinsed
¼ cup cilantro, minced
2 cups shredded cheese 
Ingredients (Enchilada sauce):
1 T. olive oil 1 (28 oz) can crushed tomatoes
1 small onion, diced 2 T. chili powder
1 clove garlic, minced 1-1/2 t. cumin

Directions:
Prepare 10” springform pan with cooking spray. Brown ground beef, and drain. Add olive oil and saute onion until tender. Add the jalapeno, garlic, ½ t. cumin, salt and pepper. Cook through. Add corn, green onions, beans, and green cilantro.  Set aside
For enchilada sauce, heat 1 T. olive oil, and saute small onion until tender. Add garlic, crushed tomatoes, chili powder, and cumin. Simmer for 5 minutes.
Place ¼ cup of enchilada sauce in springform pan (spread to sides). Layer tortilla shell, ¼ cup enchilada sauce,3/4 cup filling, ½ cup cheese. Repeat 4X. After the last tortilla is stacked, pour remaining sauce and remaining cheese. 
Bake at 400 degrees for 20-25 minutes.
Cool for 10 minutes and run a knife along the sides of the pan before you remove the side. To serve, slice into wedges.


Variation from crunchyrock.com

Can you think of another dish that you could stack and make a delicious meal?

Mexican Chocolate Cream Pie - Week 20

The first note was coffee, then a hint of cinnamon, and then the zinger at the end. - Jonell

This Chocolate Cream Pie has characteristics that set it apart from your typical chocolate pie. If you prefer a little depth to your dessert, this pie is definitely for you! When I chose this pie, I couldn't wait to see how the different ingredients would mix with the traditional taste of chocolate pie, it didn't disappoint. You can find the original recipe here at myrecipes.com. I do think my favorite part was the crust.

When I was looking for the ingredients, I found the instant coffee at the store with 7 individual packets for $1. My husband claimed the other 6 for camping.

Crust Ingredients:

1-1/2 cups graham cracker crumbs

2 T. sugar

1 t. cinnamon

1/8 t. salt

1 egg white

2 T. butter, melted

Filling Ingredients:

1-3/4 cups milk, hot & scalded

1/2 cup sugar

2 T. cornstarch

1 T. unsweetened cocoa

1/4 t. instant coffee

1/8 t. salt

1/8 t. cayenne pepper

1 egg

1 egg yolk

1/3 cup unsweetened cocoa

2 T. vegetable oil

1-1/2 cups frozen topping

Crust Directions:

Reserve 1 T. graham cracker crumbs for topping. Combine the remaining crumbs, 2 T. sugar, cinnamon, and 1/8 t. salt in a bow, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and sides of a greased 9” pie plate. Bake at 375 degrees for 9 minutes or until lightly toasted; cool completely on a wire rack.

Filling Directions:

In mixing bowl, combine ½ cup sugar, cornstarch, 1 T. unsweetened cocoa, instant coffee, salt, cayenne pepper, and 1 egg. Gradually add milk, and whisking together well. Put mixture in heavy saucepan, and cook over medium heat for 10 minutes, or until thick & bubbly stirring constantly. Mix 1/3 cup cocoa and oil together. Add to milk mixture, and sir until smooth. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools,stirring occasionally. 

Spread over  crust. Chill for 3 hours or until set. Spread with whipped topping; sprinkle with reserved graham cracker topping.

Do you have a recipe that has an unusual ingredient that enhances a traditional dish? 

I'd love to hear about it!

Chile Relleno Pie - Week 18 Bonus

I LOVE Cheese! And recently, I've discovered that Chile Relleno is one of my many Mexican dishes that I love! However, it is a dish that takes some planning to make, especially if you want to roast your own chiles.  The Pioneer Woman has a great how-to post on roasting your own chiles here.

Pick some large chile beauties to roast!

Place them on the top rack on broil to roast in the oven.

They are done in the oven when the skins are peeling.

After you've let them cool in a plastic bag,
you can peel them and remove the seeds.

I do admit that this bonus pie is a stretch to declare pie, but I found one chef that called this pie because of its crusty topping; so I went with it. I served this with grilled chicken breast, tortilla chips, and salsa. It made a delicious meal. 

The kitchen tip that I learned with this meal is:
"Use farm fresh eggs for quality egg white whipping."
I have always bought the regular grocery store eggs because that is readily available, but I had the opportunity to try some farm fresh eggs, and those egg whites whipped up super-fast. I can't wait to re-try the meringue topping that I've struggled with.

Ingredients:
1 lb whole roasted chiles, (5 large)
3 cups grated cheese
3 T. butter
1/2 cup onion, chopped
1/4 cup red pepper, chopped
3 T. yellow cornmeal
1 T. Flour
1 cup milk
1 t. salt
1/8 t. cayenne
1 cup frozen corn, defrosted
6 egg yolks
6 egg whites, stiffly beaten
Salsa

Directions:

Stuff chiles with 2 cups cheese. Place in 13x9 casserole dish. 

Melt butter, add onion and peppers and cook 2-3 minutes. 

Sprinkle with cornmeal, flour, and cook stirring until flour begins to bubble (2-3 minutes). Gradually add milk, whisking until sauce is smooth and thick (4-5 minutes). Add salt, cayenne, corn and egg yolks. 

When ready to bake pie, fold in egg whites.

Spread over chiles and sprinkle 1 cup cheese over top. 

Bake 25 minutes at 350 degrees until crust is set and golden. Serve with salsa.

Whew...yes, I enjoyed this.

But, I think may treat myself next time I'm at Playa Azul and order it.

What is your favorite thing to order at a restaurant

because it's better when someone else makes it?