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My friend Lindsey and I have a lot in common. We both like margaritas, especially when some magic happens and the margaritas are pink. We love to read, but we both faked our way through some of the classics in high school and college, and think maybe they should take away our English major cards. I’m currently reading Jane Eyre for the first time, and Lindsey confessed to having only read half of Anna Karenina. We both like crafty things, like knitting or crocheting, but neither of us is very good. We both love to cook when we get together, but we don’t want to stress about it. We’re also both very beginner film photographers, so we go on “photo dates” to encourage one another to keep at it, and then we compare our results on Facebook. Neither of us is going to have a show in a gallery any time soon, but we’re not terrible. And we have a good time.
That’s what these enchiladas are. They aren’t the best enchiladas you’ll ever have, but they’re the only ones I know of that you can whip up in less than half an hour with no stress, and will still be damn tasty. On our last “let’s drink and take photos and talk about books and pretend we are hard-core crafters” date, Lindsey and I were both a little skeptical about the canned green enchilada sauce, the melting of the cheese on the tortillas, the lack of needing to wrap things in cute little rows. But as soon as we sat down with the raspberry margaritas her fiancé Nick made for us, all our fears retreated.
These are some delicious, low-budget, low-effort enchiladas. They are a lot like Lindsey and me– not going to win any awards or start their own business, but they’re having a great time.
Easy Green Chile Enchiladas
Adapted from The Pioneer Woman
You will need:
1/2 onion, diced
4 small hot peppers or 1 bell pepper, diced
1 tbsp. butter
1 tbsp. olive oil
1 c. green enchilada sauce (the stuff in the can)
1 can (4 ounce) chopped green chiles
6 corn tortillas
1 cup grated cheddar cheese
Garnishes: cilantro, guacamole, sour cream (optional)
Preheat the oven to 400 degrees. Lay 6 tortillas on a cookie sheet. Spread each tortilla with the cheddar cheese.
For the sauce:
Heat the enchilada sauce and the green chiles in a saucepan until heated through.
For the veggies:
Heat the olive oil and butter in a skillet over medium-high until the butter is melted. Add the onions and peppers and saute until tender.
Place the cookie sheet of cheese-covered tortillas in the oven and heat until the cheese is melted, about 5 minutes.
Put one tortilla on a plate and top with one quarter of the pepper-onion mixture. Add another tortilla and another quarter of the peppers and onions. Add another tortilla. Top this last tortilla with about half of the green enchilada sauce. Spoon some salsa on top of the stacked enchiladas. Garnish with sour cream, guacamole, or cilantro, if desired. Repeat this process on another plate with the other three tortillas. Serve immediately.
Donald and I are all about simple food, quick dinners, and making our own meals. Don’t get me wrong– we enjoy dining out as much as the next couple. But we really, really enjoy cooking.
And we don’t cook “neatly.” We try to keep the fridge cleaned out, but there’s usually something hiding in the corners that’s long gone. Today, we came back from the grocery store with a jar of hatch salsa verde (by the way, it’s hatch chile season around these parts, and I’m in heaven), only to discover that we had three opened jars of salsa in the fridge. This week’s theme will be Tex-Mex at Home as we try to rid ourselves of the salsa of the salsa overflow.
There are usually dishes in the sink, though I try to keep things neater, especially as our day jobs take up more of our time and emotional stress. There are always dishes in the drying rack, despite the fact that we have a dishwasher. Making coffee in the morning usually involves spilling at least one of the following: the coffee grounds, the brewed coffee, the sugar, or the milk. So sponges are kept nearby. We sweep constantly– for all the good it does us with two cats who refuse to stop shedding, no matter how much we beg.
So our meals are usually delicious, but not necessarily elevated or refined. Except these nachos. Despite the fact that we ate them straight off the foil-lined cookie sheet, these are some refined nachos. There is some experimentation and zestiness here. We sauteed things, added booze, and reduced things. And then we used two cheeses, one of which was studded with the hatch peppers that are so popular right now. The only bad thing about these nachos is that I can’t even take any credit. All I did was remind Donald that we had a can of beans in the pantry, and he proceeded to make us a delicious, adventurous, spicy lunch while I sliced 5 pounds of strawberries (more on that later). So here they are: Donald’s spicy tequila nachos.
Spicy Tequila Nachos
You will need:
2 oz. tortilla chips
1 1/2 cups shredded cheese (we used a hatch quesadilla cheese, and a mild cheddar)
1/2 yellow onion, sliced
4-5 small hot peppers
1/2 can refried black beans
1/2 cup water
1/4 cup salsa
1 shot tequila
1 tbsp. olive oil
Salt and pepper
Preheat the oven to 400 degrees. Line a cookie sheet with foil.
For the vegetables:
Heat olive oil in a skillet over medium heat. Add the onions and peppers, season with salt and pepper, and saute until tender, about 5 minutes. Add tequila at the end and saute another minute. Remove from heat.
For the beans:
Heat the beans and water in a saucepan over medium heat until the beans are heated through. Add the salsa, salt, and pepper, stir well, and cook until the beans are reduced a little. They should be like a thick sauce. Remove from heat.
Assemble the nachos:
Spread the chips on the cookie sheet, close together but in a single layer. Using a spoon, dollop the beans on the chips. Top with the onions and peppers. Sprinkle the shredded cheese over the whole sheet. Cook in the oven until the cheese is thoroughly melted, about 10 minutes. Serve immediately, with guacamole, sour cream, or salsa, if desired. Plates not necessary.