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Title: Black Bean-Goat Cheese Enchiladas (With Mango Relish)
Categories: Insert
Yield: 4 Servings
| 1 | c | Chicken stock |
| 10 | Tomatillos (husked) rinsed and chopped | |
| 4 | cl | Garlic |
| 1 | c | Onions; chopped |
| 2 | Serrano chiles seeded and chopped | |
| 2 | tb | Fresh cilantro chopped |
| Salt; to taste --filling--- | ||
| 1/4 | c | Chicken stock |
| 2 | c | Black beans cooked |
| 1 | cl | 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) |
Recipe by: Stephan Pyles in __The New Texas Cuisine__ Preheat the oven to 350 degrees F.
To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garli 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 oun 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 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 evenl among the tortillas, spreading evenly down the middle. Roll up the tortil 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 plat together with Mango Relish (separate recipe).
Chef's Notes: This recipe is included by chef Stephan Pyles in his cookboo __The New Texas Cuisine__, Doubleday, 1993, ($35.00).
The chef states: "This recipe was published in _Parade_ magazine in 1987 i an article commissioned by my friend Sheila Lukins... Although at first gla 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 coun is made here in Dallas by the Mozzarella Company." (He's right!)
ΡΡΡΡΡ Notes: "Black beans, goat cheese, and mango have become a popular combinati in the new Texas cooking, and once you've tasted these enchiladas, you'll understand the appeal" says Chef Pyles of Star Canyon in Dallas, Texas.
Per serving (excluding unknown items): 374 Calories; 2g Fat (5% calories fr
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