Friday, January 30, 2015

Bacon Jalapeno Popper Enchiladas

I had ingredients I needed to use before they ruined. I had intended to made bacon wrapped jalapeno poppers, but late evening laziness had already set in and then there was the ground beef that needed to be answer was this made up recipe and boy I'm glad for the inspiration. They say necessity is the mother of invention and in this case it is amazing! These enchiladas turned out to be one of the best recipes ever! Enjoy!

Enchilada Ingredients:
8 slices thick bacon, diced
1 pound ground beef
1/2 onion, diced
1 to 2 large jalapenos, diced medium, seeded or leave in seeds for more heat.
2 gloves garlic, diced small
1 9 ounce tube pork chorizo
1 8 ounce brick cream cheese
8 to 10 flour tortillas
2 13 ounce cans enchilada sauce, 1 28 ounce can or homemade recipe
8 ounces shredded, Colby/Cheddar blend cheese

Makes 4 cups
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 28-ounce can tomato sauce
3 tablespoons chili powder
1 tablespoon Paprika
1 teaspoon cumin
2 teaspoon dried oregano
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon sugar
 salt and freshly ground black pepper, to taste

Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined to make a rue. Careful not to burn. Cook for about 1 minute.Stir in tomato sauce, spices and sugar. Add 1 cup water, salt and pepper to taste. Bring to a boil and reduce heat. Simmer for about 10 minutes or until sauce begins to thicken. You can store sauce for up to 2 weeks in an air tight container, but I like to freeze mine. It will keep up to several months.

Enchilada Directions:
Fry bacon crispy, drain and set aside. In the same skillet, pour off all but 1 to 2 tablespoon bacon fat. Add in onion, jalapeno and garlic. Cook on medium heat until tender. Add crumbled ground beef and cook until no longer pink. Add pork chorizo and cook for 3 to 4 minutes. Add cream cheese and  bacon and stir incorporate. Remove from heat. Spray a 9 X 13 baking pan lightly with oil. Add 1/3 of the enchilada sauce. Lay flour tortillas in pan, one at a time and add 2 tablespoons of filling to each and roll placing seam side down. When all tortillas are filled, pour remaining sauce evenly over all and top with shredded cheese. Bake covered in 350 degree oven for 20 to 25 minutes.