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Southwestern Enchiladas La Montaña

Source of Recipe


Gourmet, September 1991






List of Ingredients



• -- For the Sauce --
  
• 3 Tbsp minced onion
  
• 3 Tbsp minced green bell pepper
  
• 3 Tbsp minced celery
  
• 2 tsp minced garlic
  
• 2 Tbsp olive oil
  
• 3 cups drained canned tomatoes, crushed
  
• 2 tsp ground cumin
  
• 1 tsp sugar
  
• 2 tsp paprika
  
• 1 tsp dried oregano, crumbled
  
• 1/2 bay leaf
  
• .
  
• 1/4 cup thinly sliced onion
  
• 1 small red bell pepper, sliced thin
  
• 1 small green bell pepper, sliced thin
  
• 3/4 cup peanut oil
  
• 8 (6- to 7-inch) blue corn tortillas
  
• 1/4 pound soft mild goat cheese, such as Montrachet
  
• 1 pound Monterey jack cheese, grated
  






Instructions



1. Make the sauce: In a kettle, cook the onion, bell pepper, celery and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened, and add the tomatoes, cumin, sugar, paprika, oregano, bay leaf, and salt and pepper to taste. Bring the mixture to a boil. Simmer the sauce, stirring occasionally, for 20 minutes; discard the bay leaf.
   
   
2. In a skillet, cook the sliced onion and bell peppers in 1/4 cup of the oil over moderately low heat, stirring occasionally, until the vegetables are softened. Transfer them with a slotted spoon to paper towels to drain.
   
   
3. To the skillet, add the remaining 1/2 cup oil, heat it over moderate heat until it is hot but not smoking, and in it cook the tortillas, one at a time, for 5 seconds on each side to soften them, transferring them as they are softened to paper towels to drain.
   
   
4. Working with one tortilla at a time, arrange some of the vegetables on the bottom third of each tortilla, top them with 1 tablespoon of the goat cheese and 2 tablespoons of the Monterey jack, and roll up the tortillas.
   
   
5. Transfer the tortillas as they are rolled to a baking dish just large enough to hold them in one layer, spoon the sauce over them, and sprinkle with the remaining Monterey jack. Bake the tortillas in the middle of a preheated 350° F oven for 20 minutes, or until the cheese is melted and bubbling.
   
   Serves 4
   
   
   -- Chef Michael Fragola (Steamboat Springs, Colorado)