Bean, Cheese, and Pepper Enchiladas


Bean, Cheese, and Pepper Enchiladas

Talk about making a mess in my kitchen, watch me make enchilada.  This Irish boy can make pretty good Mexican food.  This is not an easy meal to put together but is is certainly worth the effort.  This can be made with chicken, pork, beef or, like I did, vegetarian.  Serve this with a Spanish rice and enjoy.

 

 

 

 

 

Ingredients:

Flour tortillas

½ Red pepper, chopped

½ Red onion, chopped

1 Jalapeno, chopped

½ Anaheim pepper, chopped

28 oz. Enchilada sauce

Jack & Cheddar cheese shredded

Mozzarella cheese shredded

Cilantro

Black beans

Directions:

Sautee the onions and peppers in olive oil until they are soft.  Cover another skillet with enchilada sauce on medium/low heat.  Heat the tortillas in the sauce then fill the tortillas with the cheese, beans and peppers.  Roll them up and place the enchilada in a baking dish with the bottom covered with enchilada sauce.  Fill the baking dish then cover with enchilada sauce and top with cheese.  Place into a 375 oven until the cheese melts.  Let rest before serving.

Salsa


Salsa

I love the fresh taste of homemade salsa and the fact that you can control the heat.  I made two last night to go with the Chicken Burritos, one mild and one with a little heat.  My Serrano pepper plant was bare so I had to use jalapeno for the heat. The hot salsa is green and the mild salsa is red.

Ingredients:

2 Roma tomatoes seeded

2 Garlic cloves

¼ Jalapeno

Salt and pepper

Cilantro

Lemon juice

For the heat add

2 Hot chili peppers

Red pepper flakes

Directions:

Add all ingredients into a food processor and pulse until the salsa is at the constancy you want.

Pasta ala Daddy


Pasta ala Daddy

Ingredients:

2 Italian Hot Sausage cut in chunks
1 med Onion chopped
3 cloves Garlic
1/2 Red pepper, chopped
1 lb Dry Pasta
4 cups Water
1 jar Pasta Sauce
¼ lb Shredded Cheese, Mexican or Italian Blend
½ tbs Salt
1 tbs Pepper
1 tbs Tarragon
2 tbs Olive Oil
1 tbs Oregano
1 tbs Basil

Directions:

Cook pasta in 4 cups water adding 1 tbs of olive oil.  Drain when done and set aside.  Heat a large skillet over high heat and add 1 tbs olive oil.  Add onions, peppers and sausage, cook for a few minutes till sausage is browned on all sides.  Drain most of the grease and return to heat.  Add garlic, salt, pepper, tarragon and pasta sauce.  Bring to a simmer.  Place pasta in skillet with the sauce mixture and combine.  Place contents in an oven proof casserole dish and cover the top with shredded cheese.  Sprinkle basil and oregano on top of the cheese.  Place casserole into the broiler and cook till cheese browns.  Let stand for a few minutes to set up before serving.

Serves 6