Black Bean-Goat Cheese Enchiladas (With Mango Relish)
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Black Bean-Goat Cheese Enchiladas (With Mango Relish)
  Cheese    Mango    Relish  
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35714. Report a problem with this recipe.
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      Title: Black bean-goat cheese enchiladas (with mango relish)
 Categories: Cheese, Main dishes
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 c  Chicken stock
     10    Tomatillos (husked); rinsed
           -and chopped
      4    Cloves garlic
      1 c  Onions; chopped
      2    Serrano chiles; seeded and
           -chopped
      2 tb Fresh cilantro; chopped
           Salt; to taste

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Chicken stock
      2 c  Black beans; cooked
      1    Clove garlic; minced
      2    Serrano chiles; seeded and
           -minced
    1/2 c  Mango or papaya; diced
      4    Scallions (white part
           -only); thinly sliced
    1/2 c  Corn kernels; roasted
      8 oz Fresh goat cheese; crumbled
           Salt; to taste
           Vegetable oil; to soften
           -tortillas
      8    Corn tortillas
      1 c  Mango Relish (separate
           -recipe)
 
  Preheat the oven to 350 degrees F.
  
  To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
  garlic cloves, onions, and serranos over medium-high heat for 10
  minutes, stirring frequently. Transfer the mixture to a blender, add
  the cilantro, and puree until smooth. Season with salt and set aside.
  
  To make the filling, in another saucepan, bring all the filling
  ingredients except the cheese and salt to a boil.  Remove from the
  heat, whisk in 4 ounces of the goat cheese, and season with salt.
  Deep warm.
  
  Pour enough of the oil in a skillet to come 1/2 inch up the sides.
  Over medium heat, bring the oil to 350 degrees F. or just smoking.
  (CAUTION: Do This Very Carefully--This is VERY, VERY  HOT--)
  Submerge the tortillas in the oil one by one for 5 seconds each to
  soften. Drain the tortillas on paper towels and keep warm: do not
  stack the tortillas.
  
  To assemble the enchiladas, divide the black bean-goat cheese mixture
  evenly among the tortillas, spreading evenly down the middle. Roll up
  the tortillas and place seam side down on a baking sheet or in an
  ovenproof baking dish, placing them snugly together. Pour the
  reserved tomatillo sauce over the enchiladas, and top with the
  remaining 4 ounces of the goat cheese.  Cover with foil and bake in
  the oven for 10 minutes. Serve 2 enchiladas per plate, together with
  Mango Relish (separate recipe).
  
  Chef's Notes:  This recipe is included by chef Stephan Pyles in his
  cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.00).
  
  The chef states:  "This recipe was published in _Parade_ magazine in
  1987 in an article commissioned by my friend Sheila Lukins...
  Although at first glance this combination may not seem very Texan,
  one only has to realize that the Gulf Coast is subtropical and that
  some of the best goat cheese in the country is made here in Dallas by
  the Mozzarella Company." (He's right!) 




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Recipe ID 35714 (Apr 03, 2005)

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