Spice
When I think of Mexican food I think massive flavor profiles and spice. Lots of spice. I would consider myself capable of tolerating high levels of spice but I don’t get too crazy. This roasted beef and cheddar enchilada dish is a nice meeting of worlds. It has the massive flavor profile that one would seek in a well cultured dish, but also has a moderate amount of heat to keep your taste buds wanting more. I love when sweet and spicy meld together to create a liaison most unmatched. The smokiness of roasted jalapenos, and the sweetness of a roasted Vidalia onion, is just the intermediary needed to create a well rounded dish.
Origins
Jalapenos originated…you guessed it, in MEXICO. I think most people know this, but what most people don’t know is that it was also the state pepper of Texas. Adopted in 1995 but quickly replaced by the Chiltepin pepper (I never had it). I mean, who knew any state actually has an official pepper. I guess Texas does everything big and leaves no stone unturned. I too leave no stone unturned. When you are cooking you must have the best time cooking by setting the right atmosphere. I find making a meal to be very therapeutic. The ambiance needs to be right. The lighting, the company, but we mustn’t forget the music. That being said, the perfect album for this dish would be Texas Sun by Khruangbin and Leon Bridges. The sultry sounds are just as smoky as the roasted jalapeno.
Preparations
Although this dish is not a long recipe to prepare, it does take a little more time than normal due to roasting and sauteing the veggies. Shredding cheddar from the block is another added hassle, but it also creates a better melt than store bought, but you do you! I too have days where I would rather lean towards the simple than the gourmet. No sweat. The combinations of flavor is more than enough to keep all your family satiated and satisfied for the night.
Roasting jalapenos lowers the spice profile and brings out a unique sweetness that works in tangent with the sweetness of a Vidalia onion. The sugar content is higher than a traditional onion that you would commonly find in a grocery store, and the jalapeno sits closer to the bottom of the Scoville Pepper scale than some of the hotter peppers; removing the seeds and the veins will remove some of the spice as well so no need to fear.
Gooey Beef and Cheddar Enchiladas with Roasted Jalapenos
Ingredients
- Olive Oil Extra Virgin
- 16 Corn Tortillas
- 1 LB Ground Beef
- 1 Bunch Cilantro Finely Chopped
- 1 Vidalia Onion
- 6 Green Jalapenos
- 1 Block Cheddar Cheese
- 1 Can Red Enchilada Sauce
- 1 Bulb Garlic Chopped
- 4 Sweet Peppers
- Salt and Pepper To Taste
Instructions
- Heat oven to 400°. Once heated place onions and jalapenos on a roasting dish in oven for 25 minutes. Spray aluminum roasting pans with cooking spray.
- Preheat a large frying pan on medium high heat and brown ground beef until cooked through. Drain fat and add finely chopped sweet peppers, garlic and cilantro. Cook until veggies are soft and fully incorporated. Set aside to cool down.
- In a clean frying pan heat a tablespoon at a time of olive oil and fry tortillas until soft. Place on a paper towel lined plate to absorb excess oil.
- Remove roasted veggies from oven and chop.
- In prepared pans, spread 1/2 cup enchilada sauce to avoid sticking. Scoop beef filling and cheese inside tortilla and roll seam side down in pan. Continue until all tortillas have been filled. Top with remaining sauce, cheese, and ground beef. Add chopped roasted onions and jalapeno. Baked for 30 minutes or until golden and bubbly.
