VCE--Goat Cheese Enchiladas with Corn and Red Mole

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Goat Cheese Enchiladas with Corn and Red Mole

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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ENCHILADAS:

1/4 cup golden raisins

1/4 cup pine nuts

2 tablespoons corn or olive oil

1 white onion -- finely diced

1 teaspoon minced garlic

1 1/2 cups corn kernels

1 1/2 cups grated Jack or Muenster cheese

2 cups soft goat cheese

1/3 cup chopped cilantro

salt and freshly milled white pepper

1 cup vegetable oil for frying

12 corn tortillas

1/2 cup creme fraiche or sour cream

RED CHILE MOLE:

1 1/2 teaspoons coriander seeds

1 1/4 teaspoons anise seeds

1 1/4 teaspoons cumin

1 1/4 teaspoons dried Mexican oregano

2 1/2 tablespoons vegetable oil

1 small onion -- finely diced

1 teaspoon minced garlic

1/3 cup ground mild red chile

1 ounce Mexican chocolate, such as Ibarra -- coarsely chopped

salt

1 teaspoon sherry vinegar

 

Cover the raisins with warm water and set aside. Brown the pine nuts in a

medium dry skillet, then remove. Add the oil to the same skillet and cook the

onion with the garlic over medium heat to soften, about 3 minutes, then add the

corn and cook for 1 minutes more. Drain the raisins and put them in a bowl with

the pine nuts, onion-corn mixture, and 1 cup of the Jack, the goat cheese, and

cilantro. Mix everything together well and season with salt and a little white

pepper.

 

Fry and fill the tortillas as described on page 290. Make the mole. When ready

to bake, preheat the oven to 375ºF. Sauce the enchiladas and strew the

remaining cheese over the top. Bake until heated through, about 20 minutes.

Serve with the creme fraiche spooned over the tops and some of the garnishes

suggested on page 290 -- something fresh and something pickled. Extra sauteed

corn is also nice added to the plate.

 

RED CHILE MOLE:

 

Toast the seeds and oregano in a dry skillet, then remove to a plate as soon as

they smell fragrant. Grind in a mortar or spice grinder.

 

Heat the oil in a 2-quart saucepan and add the onion. Cook, stirring

frequently, for about 4 minutes, or until it's brown on the edges, then add the

garlic and the ground spices and cook for 1 minute more. Remove from the heat,

let the pan cool for a minute, then stir the ground chile into the onions along

with 1 1/2 cups of water. Return to the stove and bring to a boil, stirring

slowly but constantly so that the chile doesn't burn. It will thicken as it

cooks, so plan to add another 1/4 cup of water or more to thin it out a little.

 

Add the chocolate and stir until it's melted. Simmer for 10 minutes, then stir

in the vinegar to bring all the flavors together. Taste and add salt if needed.

 

Source:

" page 292 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 12 enchiladas "

 

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Per Serving (excluding unknown items): 266 Calories; 10g Fat (32.6% calories

from fat); 6g Protein; 42g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 86mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2

Fat; 0 Other Carbohydrates.

 

NOTES : This is a fragrant and complex sauce but not complicated to make.

Tomatillo Salsa is also very good here -- its tartness sets off the cheese. You

can replace a portion of the goat cheese with silken tofu (it completely

disappears) if you want a less rich version. Try this filling in stuffed

peppers or between two tortillas, as a quesadilla.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0