Sunday, 29 March 2009

Quorn Enchiladas (you can use alternatives, Inc meat)

Well for a good enchilada you need a good tortilla wrap, normally I make my own as is best, however trying to save time I purchased some decent ones, ready made.

I also prepared the tray for the oven straight away, with a drizzle of olive oil so that the enchiladas don't get stuck when cooking.

And this is the filling already cooked:

Recipe Ingredients:
  • 1 packet of Quorn about 250-300grs
  • 1 Red bell pepper (cut into strips)
  • 2 white onions (cut into strips, these are sweeter)
  • 1 can of Flagleotti beans (but also any red small bean will do)
  • 3 garlic cloves (minced)
  • 1 red chilli (hot, cut into strips)
  • 1/2 soup spoon cumin powder
  • 1/2 tea spoon Cayenne pepper
  • 1/2 soup spoon oregano
  • 2 soup spoon tomato concentrate diluted in half glass of water.
  • salt and black pepper
  • a little olive oil
Put a frying pan on the stove with a little olive oil, when hot adding also the garlic, bell pepper, cayenne, cumin powder, salt & Black pepper. Let these fry for 5 minutes stirring occasionally, then add the Quorn and the "diluted" tomato concentrate, plus the cayenne and oregano, let it cook a further 5-7 minutes stirring occasionally and the sauce is done (adding the beans around 3 minutes before cooking finishes).

The the bechamel, as done in previous recipes, so is unnecessary to give the recipe again, as you know already how it is done or you can check previous recipes.

Then I lay the sauce with the shape of a fat sausage in the middle of the tortilla living a little room from the sides, so that it doesn't spill when I roll em up.

Followed by a line of thick bechamel over the top as you can see on the photo, note that bechamel needs to be very thick.

One by one I stuffed all the enchiladas in the tray, poured bechamel over all of them followed by a line of diluted tomato concentrate + a little cheddar sprinkles on top as well as some oregano.

Then oven for around 27 minutes @ 200c, until golden brown. This has to be a must make them sometime. Yum yum!

No photo above which represents that it was all eaten. I made this one with a step by step photos etc. as to show how easy it is to make them, and how delicious it gets, so that you are encouraged to make them too, like I said at the beginning, you can use meat instead if you prefer. I accompanied this with a nice beer from Morrison, a Brazilian beer called Barahma, and was a very light in taste beer, yet fair amount of alcohol...nice.


Chef E said...

Enchiladas are one of my favorite, what am I saying, any Tex-mex or this kind of dinner is my favorite! Yours looks great Rico!

Ricardo said...

Thanks Chef E that means a lot to me.. cheers 4 visit and comment. :D xxx

Donna-FFW said...

Ricardo.. pass me a beer and Ill join ya?

Ricardo said...

Hop on the plane, I'll reserve you a sit here just for ya....beers and all.. cheers for comment and visit. :D

giz said...

This dish is one of those foods that I just can't put away until they're all gone. Beautiful post.

Ricardo said...

Thank you Giz you so generous. really thx ;D

Nicole said...

Got a little Tex-Mex goin on Nottingham, and you forgot to ask me? These look WONDERFUL! Great job as always...Your friend,

Ricardo said...

Thank you Nicole, love your comments and visits. cheers!! :) xxx

Bergamot said...

Looks delicious...Must try.

Ricardo said...

Thank you Bergamot. appreciated...lemme know if you do try...promises promises lol :)


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