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Search Results for: enchiladas suiza

Enchiladas Suizas

May 3, 2019 by Tamara Giebel Leave a Comment

As promised, a week full of #CincoDeMayo recipes including these Enchiladas Suizas made with ground beef. Creamy, cheesy Enchiladas Suizas uses a tomatillo base and gets tops with thinly slices red onion and cilantro.

Who wouldn’t want to dive into a big ‘ol dish of cheesy enchiladas? These Enchiladas Suizas are made with ground beef, but you could easily make them vegetarian and just use cheese as the filling. In fact, that’s how I like them best! Whenever I make a batch for the family, I make two full dishes of these, one with beef and one with cheese.

This recipe uses my Salsa Verde recipe combined with a little cream for the sauce. I told you that Salsa Verde comes in handy..always make extra! Fresh is BEST, but if you don’t have fresh ingredients on hand, just substitute canned green enchilada sauce for the salsa verde. It will still be super good!

Here’s the link to the Salsa Verde recipe: https://outwestlifestyle.com/2019/04/25/salsa-verde/

Creamy, cheesy Enchiladas Suiza uses a tomatillo base and is topped with thinly sliced red onion and cilantro
Print

Enchiladas Suizas

Creamy, cheesy Enchiladas Suizas made with a tomatillo base and topped with thinly sliced red onion and cilantro.
Course Main Course
Cuisine Mexican
Keyword Cinco de Mayo, enchiladas
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the sauce:

  • 1 tbsp vegetable oil
  • 3 cups salsa verde recipe below (or use canned green enchilada sauce)
  • ¼ cup cream
  • 1 tsp sugar

Filling:

  • 1 lb ground beef
  • 1 clove garlic minced
  • ½ yellow onion diced
  • 1 Knorr tomato bouillon cube found in Mexican food section at grocery
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ¼ tsp cumin
  • ¼ cup water
  • salt and pepper to taste
  • 1 lb Monterrey jack cheese shredded

Other

  • 10 medium corn tortillas

Garnish:

  • ¼ red onion thinly sliced
  • ¼ cup cilantro chopped

Salsa Verde

  • 10 tomatillos husks removed
  • 1 jalapeno whole
  • 1 yellow onion peeled and quartered
  • salt and pepper to taste

Instructions

Make sauce:

  • Heat vegetable oil in a medium sauce pan (large enough to lay tortilla in) over medium heat.  Pour salsa verde in hot oil and cook for about 2 minutes.  Stir in cream and sugar. Reduce heat to low. 

Make filling:

  • Heat a medium saute pan over medium heat.  Add onion and garlic to dry pan. Cook until softened about 1-2 minutes.  
  • Add ground beef, breaking it up as you cook it until well browned.
  • Drain grease from ground beef mixture and return to stove top.
  • Add tomato bouillon, onion powder, smoked paprika, cumin and salt and pepper, stir.
  • Add water and stir. Set aside.

Assemble

  • Place ⅓ of the sauce in the bottom of a casserole dish
  • Dip corn tortilla on both sides in sauce, then place in casserole dish.
  • Fill tortilla with about ¼ cup ground beef mixture and about 1 tbsp cheese. Roll up and place seam side down in casserole dish.
  • Repeat with the rest of the tortillas.
  • Sprinkle remaining cheese over top and bake at 350 degrees until bubbly about 30 minutes.
  • Remove from oven and top with cilantro and red onion.

Salsa Verde

  • Place tomatillos, jalapeno and onion on a sheet pan under broiler and cook until charred on both sides about 10 minutes.
  • Transfer to a blender and blend until smooth.  Season with salt and pepper.

Filed Under: Mexican, Pantry Meals Tagged With: Green Enchiladas

Mango Chili – Lime Margarita

May 4, 2020 by Tamara Giebel Leave a Comment

Sweet mango, spicy serrano pepper and a twist of lime shaken with tequila makes this Mango Chili – Lime Margarita a daring twist on the classic.

Mango, spicy serrano pepper and lime shaken together with tequila

Totally Sippable

I like things a little spicy and I love margaritas. That’s why this Mango Chili-Lime Margarita is the perfect addition to my favorite Mexican dishes.

My recipe for classic margaritas most definitely is not from a mix, no sugary sweet margaritas for this girl! I like to blend fresh lime juice with agave, triple sec and tequila as my classic base. Then swirl in some mango puree and spicy minced serrano peppers.

If you can’t find mango puree, use Naked Juice’s Mighty Mango. It works in a pinch. Sometimes the Asian aisle of the grocery has mango puree OR just make your own by blending fresh mangoes and a little water for consistency in a blender.

Print

Mango Chili – Lime Margarita

Sweet mango, spicy serrano pepper and a twist of lime shaken with tequila makes this Mango Chili – Lime Margarita a daring twist on the classic.
Course Drinks
Cuisine Mexican
Keyword Cinco de Mayo, Tequila Drinks
Prep Time 7 minutes
Total Time 8 minutes
Servings 4

Ingredients

  • 6 oz Tequila
  • 3 oz Triple Sec
  • 1 cup fresh lime juice
  • 3/4 cup water
  • 1/2 cup mango puree
  • 1 tbsp agave
  • 1/4 tsp serrano pepper minced fine
  • 1 tbsp Tajin Mexican seasoning with lime
  • 1 lime sliced in half

Instructions

  • Combine tequila, triple sec, lime juice, water, mango puree, agave and mix well.
  • Rub lime over rim of glasses, then roll rim in Tajin Mexican seasoning.
  • Fill glasses with ice and pour mixture over ice.

Pairs Perfectly With:

  • Pan Seared Cod in Tomatillo Broth
  • Rolled Tacos in Poblano Sauce
  • Enchiladas Suiza
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • Cheesy inside, crunchy outside soaking up all that roasted poblano sauce
  • Creamy, cheesy Enchiladas Suiza uses a tomatillo base and is topped with thinly sliced red onion and cilantro

More About That Serrano Pepper

Serrano peppers are slightly hotter than a jalapeno pepper, but have a more complex flavor. They are smaller than a jalapeno and have less membrane, which is one of the reasons why I like them. Smaller seeds too, which means easier to prep and clean.

My friend eats one with dinner nearly every night…raw! He’s been doing that since he was young growing up in the south. Funny thing is, he is never sick. Could be something to that. What do you think?

Filed Under: Beverages

Roasted Salsa Verde

August 27, 2021 by Tamara Giebel Leave a Comment

Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that’s the base to many Mexican dishes.

This versatile salsa can be eaten as is with your favorite tortilla chips or transformed into many other dishes. It’s the base for my favorite type of enchiladas, Enchiladas Suizas. Where it’s combined with cream to make a creamy delicious sauce perfect for coating stuffed corn tortillas. Adding chicken broth and a splash of cream, makes the base for my Pan Seared Cod in Tomatillo Broth. The possibilities are endless. All you need is a sheet pan, a few tomatillos, jalapenos, serranos, onion, cilantro and lime, all roasted, blended up and finished in the sauce pan.

Ingredients in Roasted Salsa Verde

  • Tomatillos – Mexican husk tomato, remove outer husk before roasting.
  • Onion – Sweet yellow onion, best you can find, like Walla Walla or Vidalia.
  • Jalapeno Pepper – Remove the seeds if you like it mild.
  • Serrano Pepper – Added for the depth of flavor, also remove seeds if you like mild.
  • Cilantro – Fresh cilantro.
  • Garlic – Either pre-minced or whole garlic smashed or rough chopped.
  • Lime Juice – If canning, use bottled lime juice otherwise fresh is best.
  • Pantry Items – Salt, pepper and mild cooking oil.

Canning Instructions

You can save this salsa and enjoy it all year long. This recipe is perfect for canning and only needs one small adjustment. If you plan on making a large batch of this Roasted Salsa Verde, just follow these easy steps:

  1. Make recipe according to direction EXCEPT you want to OMIT the lime from the blender process.
  2. Instead, place exactly 1 tablespoon of bottled lime juice in each 1 pint jar. This is the correct, safe ratio per pint to ensure canning safety. There must be the right amount of acid in each jar.
  3. Once you have roasted, blended and finished in the sauce pan, pour into pint jars. Add the lime juice as described above, to each pint jar and stir well. Seal and tighten each lid. Note: you always want to use new seals/lids each time you can to ensure the correct seal.
  4. Now it’s time to place in your water bath. I use a big metal canning pot with a rack at the bottom. Fill to about 3/4 way to the top with water and bring to a low boil, high simmer. When ready, place jars, using canning tongs, into water and simmer for 12 minutes. Water must completely cover the jars.
  5. After they have simmered for 12 minutes, remove from canning pot and set on counter until you hear the ‘pop’ of the seal, meaning it worked!
  6. Store in a dark pantry for up to a year.

Related Recipes

  • Halibut in roasted tomatillo sauce with crispy fried onions
    Grilled Halibut in Roasted Tomatillo Sauce
  • Creamy, cheesy Enchiladas Suiza uses a tomatillo base and is topped with thinly sliced red onion and cilantro
    Enchiladas Suizas
  • Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
    Pan Seared Cod in Tomatillo Broth
Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that's the base to many Mexican dishes.
Print

Roasted Salsa Verde

Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that's the base to many Mexican dishes.
Course Appetizer
Cuisine Mexican
Keyword green salsa, mexican salsa, salsa, tomatillos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Base Recipe

  • 8-10 tomatillos, husks removed
  • 1 large yellow onion quartered
  • 1 jalapeno pepper remove seeds for a mild version
  • 1 serrano pepper remove seeds for a mild version
  • 1/4 cup cilantro
  • 1 clove garlic chopped
  • 1 tbsp. lime juice
  • 1/4 cup water to thin, may use less or more.
  • salt and pepper to taste
  • 1 tbsp. mild cooking oil

Instructions

Base Recipe

  • Place tomatillos, onion, jalapeno pepper and serrano pepper on sheet pan. Broil on middle rack until charred, flip and repeat on other side.
  • Transfer to blender.  Add cilantro, garlic and lime juice.  Blend until smooth. Stream in water until desired consistency.  Taste and season with salt and pepper.
  • Heat cooking oil in a sauce pan over high heat. Pour salsa in hot oil and cook for about 15 minutes.
  • Store in a sealed jar in the fridge for up to a week.
    Canning Directions:
    Omit lime juice from steps above. Instead, add exactly 1 tbsp. lime juice to 1 pint jar before pouring salsa in jar. This is an important step to making canned salsa safely. Seal with canning lids. Place in a simmering water bath, completely covering each jar with water, for 12 minutes. Remove from water bath and let sit on counter until you hear the 'pop' of the seal. Store in a dark pantry for up to a year.

Filed Under: Mexican Tagged With: cinco de mayo, green salsa, tomatillo salsa

Bacon Wrapped Poblano

February 19, 2019 by Tamara Giebel Leave a Comment

Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smoky bacon and served on a plate of corn crema

Bacon wrapped poblano stuffed with Oaxaca cheese and sausage served in corn crema

One of my favorite dishes to make are Bacon Wrapped Poblanos. I’ve made them a million different ways, but this might just be my favorite. If you’ve ever tried a poblano pepper, sometimes called pasilla pepper, you know that one time you’ll get a spicy one and other times they have a definite kick to them, which makes this sweet corn crema the perfect way to eat these up! These babies are stuffed with a creamy Mexican melting cheese called Oaxaca and spicy crumbled sausage, them wrapped up in a smoky piece of bacon. You’ll want to make extra of these!

Bacon Wrapped Poblanos are hearty enough to serve as a main dish or perfect for an appetizer.  Serve with Enchiladas Suiza and a plate of freshly shredded lettuce, sliced tomato and avocado.  If you are having friends over, set out a couple poblanos, a batch of Frijoles Charros, your favorite tortilla chips and pico de gallo for an Out West inspired gathering.

Related Recipes

  • Poblano Corn Tortilla Soup
  • Frijoles Charros
  • Carne en su Jugo
  • Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca
  • Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
  • Carne en su Jugo
Stuffed poblano wrapped in bacon in cream corn sauce
Print

Bacon Wrapped Poblano

Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smokey bacon and served on a plate of corn crema
Course Appetizer, Main Course, Side Dish
Cuisine Mexican
Keyword bacon wrapped peppers, pasilla pepper, stuffed pepper, stuffed poblano
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5

Ingredients

Poblano Peppers

  • 5 poblano peppers (pasilla peppers)
  • 1 lb hot ground sausage
  • 10 oz Oaxaca cheese, grated (found in Mexican section of dairy)
  • 5 slices bacon

Corn Crema

  • 1 tbsp vegetable oil
  • 1/4 cup yellow onion, diced
  • 2 cup corn, frozen
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp cilantro, chopped
  • 1 tsp lime juice, fresh
  • 1/2 tsp sugar

Instructions

Bacon Wrapped Poblano

  • Heat oven on broil
  • Place poblano peppers on sheet pan and broil on each side until blackened
  • Remove from oven and quickly place in a bowl with lid.  Leave here for about 5 minutes to allow the skin to steam off.  After 5 minutes, remove and place on cutting board.
  • Carefully, using the back side of your knife, scrape off the blackened skin. Make a small slip in one side of the pepper and remove seeds.
  • In a medium pan over medium heat, cook sausage untl browned and crumbled.
  • Place bacon slices between two thick paper towels and microwave for two minutes, cooking partially.  Set aside.
  • Stuff peppers with 1/5 of cheese and 1/5 of cooked sausage.
  • Wrap a piece of par cooked bacon around each pepper and secure with a toothpick. 
  • Place on a sheet pan and bake for about 10 minutes while you make the corn crema.

Corn Crema

  • Heat oil in a medium pan over medium heat.  Saute onion until softened about 2 minutes. Add corn and cook another two minutes. Add chicken broth, cream, cilantro, lime and sugar. Remove from heat. 
  • Blend mixture using an immersion blender or pour into a standard blender and blend until creamed.

Plate

  • Place a ladle of the corn crema on plate, set poblano on top and serve with desired garnishes such as lime and cilantro.

Filed Under: Appetizers, Mexican Tagged With: bacon wrapped peppers, mexican, stuffed peppers, taco tuesday

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