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Peach Enchiladas w/ peach pecan salsa




Source of Recipe


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List of Ingredients






1 2 lb can sliced peaches
1 8oz. jar candied jalapenos
24 corn tortillas
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 pound butter

Preheat a 14" Dutch Oven with 21 coals on top and 11 on the bottom. Roll a couple of peach slices and a few jalapeno rings in each tortilla. Arrange in the oven covering the bottom. Place the remaining slices and peppers where ever they fit. Mix cornstarch with the peach juice and pour over enchiladas. Dust with the cinnamon and nutmeg. Slice up the butter and put it on top. Bake for forty minutes then look at um. You will be able to tell if they need a few more minutes or a spoon. Garnish with Peach Pecan Salsa.

Peach Pecan Salsa


1/2 cup sugar
1 cup orange juice
2 tablespoons vinegar
3 tablespoons crushed red pepper
1 (2 1/2-inch) stick cinnamon
1/4 teaspoon ground cumin
1 tablespoon finely grated orange zest
3 large peaches, peeled and chopped
1/2 cup chopped toasted pecans

Dissolve sugar in orange juice and vinegar. Add red pepper, cinnamon, cumin and zest. Bring to a boil, reduce heat and simmer 20 minutes until it becomes a thick syrup. Discard cinnamon and add peaches and pecans; simmer 5 minutes. Makes 2 cups.


Recipe