02/02/2012

Enchiladas Suizas

From Wikipedia: "Suiza, or Swiss, is an adjective that indicates the dish is topped with a white, milk or cream-based sauce, such as BĂ©chamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese."

We'll be keeping this paleo with cream cheese pancakes to wrap around a spicy stuffing and a flourless cheese sauce over.

First, make up some cream cheese pancakes ...

1oz of cream cheese and an egg makes two 6" pancakes, so multiple that simple formula as necessary. I have also found that a good knob of melted butter whisked in just before pouring really helps flavour and non-stickiness.

Next, make up the stuffing ...

I made a simple spicy stuffing from a carton of chopped tomatoes, a chopped red pepper, some steamed cauliflower broken down further in the pan and a good portion of small prawns. Spiced with paprika, black pepper and a Scotch Bonnet pepper, and given some oregano aromatics.

Cooked through for a good hour to ensure all the ingredients were well combined, cooked and soft, and water reduced out.

Finally, the cheese sauce ...

Warm up some single cream in a pan and stir in a generous potion of grated cheese - cheddar is perfect. Add a little nutmeg for a warm aromatic and set on low to reduce slightly and keep warm. No flour needed!


Time to build the dish!

Take a pancake and fill with the stuffing. Roll around and lay into an ovenproof dish.

Pour over the cheese sauce, sprinkle over some chopped herbs and bake in the oven at 180C for 20-30 minutes. A few minutes at the end with the grill on to darken the cheese works well - grill, broiler, salamander, whatever your language dictates.

Serve out and accompany with a side salad - I made up a marinated mushroom, green pepper and red onion warm salad, marinated in lemon, lime and sherry vinegar.

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