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 used...my 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

HOMEMADE ENCHILADA SAUCE
Makes 4 cups
Ingredients:
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

Directions:
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.

Breakfast Enchiladas

Tomorrow is Cinco de Mayo, the 5th of May. A Mexican celebration that commemorates the Mexican army's 1862 victory over France. Cinco de Mayo has become a huge celebration of Mexican heritage , here in the United States, marked with street festivals and parades that include the foods and cutures of the Mexican people. In my house, we're having a breakfast fiesta. I hope you enoy this recipe.
Serves 6
Ingredients:
1 to 2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
16 ounces tater tots
1 pound pork sausage
10 ounces Mexican (soft) pork chorizo (optional)
1 dozen eggs
1 cup salsa
½ bunch cilantro
1 cup cheddar cheese, shredded
Kosher salt and pepper to taste
12 flour tortillas

Sauce:
½ cup butter
½ cup flour
3 ½ to 4 cups milk
2 ½ cups shredded cheddar cheese
½ cup sour cream
Kosher salt  and pepper to taste

Serve with, avocado, tomatoes, cilantro and salsa

　Directions:
Preheat oven to 350 degrees F.

Add oil to a large skillet and heat on medium high. Add bell peppers and onions. Cook partially then add tater tots. Break up tots as they cook and cook until golden brown. Crumble and add sausage. Cook until browned. Drain off all excess fat. Add chorizo and break up with spatula. Cook for about 8 minutes. Drain fat off again. Be sure to drain well. I use a colander. Beat eggs in a large bowl and add to skillet. Continue to stir eggs until cooked in the mix. Add salsa and cilantro and stir. Add cheese and continue to cook until cheese is melted. Season to taste.

Lay tortillas out on clean counter or foil. Divide filling equally, spooning down the center of tortillas. Fold sides in and tighten roll. Place folded side down in a sprayed baking dish. Set aside and make sour cream cheese sauce.



For Sauce:
Melt butter in a large skillet over medium heat. Add flour to the butter and continue whisk until mixture is smooth. Cook for 1 to 2 minutes and slowly start to pour a small stream of milk in the flour mix, whisk continuously until all of the milk is in. Cook until the sauce thickens, 5 to 6 minutes. Whisk in shredded cheese and remove from heat. Stir in sour cream.

Pour sour cream cheese sauce over enchiladas and bake until bubbling, 25 to 30 minutes.

Happy Cinco de Mayo

Black Bean Chili, Corn & Zucchini Enciladas with Avocado Cream Sauce

This recipe ended up making 18 enchiladas. Cut the recipe or freeze some if you don’t need this many. I used 2 pans and froze one of them. These are so good. 

2 tablespoon olive oil

1 medium onion, diced

4 small or 3 larger zucchinis, diced

1 cup frozen sweet yellow corn

1 can black bean chili or you can use any chili you like.

1 handful cilantro leaves, chopped

18 tortillas (corn or flour) I used corn.

For the sauce:

1 8 ounce brick cream cheese

1 can Rotel tomatoes and green chilies (or any brand), undrained

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

¼ cup yogurt

2 avocados, smashed

Directions:

Heat a skillet with 2 tablespoons olive oil on medium high heat. Add onion and zucchini and cook for about 8 minutes or until al dente (almost done, but still firm). Add corn and chili and stir to incorporate. Continue cooking another 5 to 6 minutes or until heated through well. Toss in cilantro and stir. Make the sauce meanwhile.

For the sauce:

In a mixing bowl, combine cream cheese and Rotel (tomato and green chili). Microwave for 4 minutes at 2 minute in travels. Remove from oven. Add garlic, salt, pepper, yogurt and smashed avocado. Stir well. Your sauce is ready.

Wrap tortillas in paper towels and heat for 1 ½ minutes in the microwave to make them pliable for rolling.

Fill tortillas with the filling mixture and roll. Turn open end under to hold in place. Roll all the tortillas and tuck each against the last, as you go. When pan is ready, pour sauce over the top and bake at 350 for 35 minutes, covered with foil. Remove foil and bake uncovered for 5 to 8 minutes.

Serve hot with rice and beans or a salad.

Enjoy!