I’ve found it. Enchilada Heaven. It’s been right under my nose and I never even suspected it. Blanco Tacos + Tequila on Scottsdale Rd. puts a modern spin on traditional Mexican and Southwestern food.
Cheese Enchiladas with Creamy Ancho Sauce
I drove by Blanco the other day. The bright blue umbrellas over the patio tables caught my eye. They look so fun, like they’re saying, “Hey! The beach is right over here!” I found myself wishing I had time to stop. Not today though, too busy as usual. Secretly, I was glad for the excuse to keep going. Blanco is one of my favorite Tucson restaurants and to tell you the truth, I have been afraid to try the Blanco Tacos + Tequila that opened here in Scottsdale. What if it isn’t as good as the one in Tucson? Can’t live up to expectations? So, I just on drive by.
Yesterday, after an incredibly long and hectic couple of months, I decided I had to get away. You know, like that Pina Colada song. So, I called my husband and told him to meet me at Blanco to “plan our escape.” He was even more reluctant to try Blanco than I was, but for different reasons. He’s not a fan of “modern” Mexican food. He’s an old school, Mexican food lover. You know, the “brown, hot and plenty of it” kind that’s not really authentic Mexican at all, it’s more of a Southwestern border invention. Pleasing both of us could be impossible.
Continue Reading…
Tags:
ancho chile,
Blanco Tacos+Tequila,
cheese,
corn,
cream,
enchiladas,
green chile,
pork,
Scottsdale,
shrimp,
tortillas
If you’re looking for a last minute recipe for your Super Bowl party (or any party for that matter), dust off your fondue pot and get ready for the perfect retro dip. Warm bacon, gooey cheese, green chiles and it’s easy to put together… what could be better than that?
Our mom served this dip at parties when we were kids. When the party started and the guests arrived, we skipped off to bed with fingers crossed, hoping that some of the dip would be left for us to eat in the morning.
A chafing dish or fondue pot is important for keeping this dip warm. Look for one in an antique or thrift shop. If you are lucky, you might find one in burnt orange or avocado green.
Make sure you have a enough sternos to last the whole night! Oh, behave!
I haven’t tried this recipe with fake bacon. In fact, I don’t know anything about fake bacon. I just spotted Lolo’s post of a delicious looking salad using Tempeh on Vegan Yum Yum that made me think of trying it. If any of you have tried it, I’d love to hear your suggestions and tips on how to cook it.
Warm Southwest Bacon and Green Chile Dip
1 pound bacon, diced, cooked and drained
1 can diced green chiles
1 can stewed tomatoes (14 oz)
1 pound cheddar cheese, grated
2 tablespoons diced, fresh tomatoes (optional)
1 tablespoon diced green chile or jalapeno (optional)
Dice the bacon into 1/2 inch pieces and fry until crispy. Be sure to separate the bacon with a wooden spoon while it is frying.
You can use the microwave, but be sure cook in small batches and cover with paper towels.
Remove the bacon with a slotted spoon and drain on paper towels.
In a sauce pan, simmer the green chiles and tomatoes together on medium high for three or four minutes.
Stir in the bacon and return to a simmer.
Reduce the heat to very low. Stir in the cheese until melted. Be careful to keep the heat on low or the cheese will curdle.
Transfer the dip to a fondue pot or chafing dish. Garnish with fresh diced tomatoes and green chiles if desired.
Serve with tortilla chips or stay retro with my favorite, Fritos.
I found these fondue pots and chafing dishes online, the vendors have both online stores as well as actual retail stores so you can pick one up easily. Valentine’s Day is coming up and they are great for serving a romantic meal or chocolate dessert!
Sur La Table
Macy’s (on Sale!)
Bed Bath and Beyond
Walmart
Target
