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.

Chipotle Shrimp Cheese Crisp

We started with a Chipotle Shrimp and Corn Cheese Crisp.  Yes, the traditional Southwest dish is a “cheese crisp.” They have been lightened up over the years.  They’re not nearly as greasy as the fried, crispy, open faced, covered in melted cheese, plate sized perfection that they used to be.  But hey, they are still the best appetizer on the planet.  My husband doesn’t think this lightened up version is real Mexican food.  What’s not Mexican about camarones (shrimp), corn or tortillas?  It even has cotija cheese!  The blend of Mexican cheeses didn’t need to be quite as thin tho’, a little more would be nice.

Green Chile Pork Enchiladas

Then came the enchiladas.  It was cold outside (well, cold for Scottsdale) so I ordered the enchiladas.  Besides, I didn’t want to be too disappointed if the shrimp tacos  weren’t as good as tacos in Tucson.  The Green Chile Pork Enchiladas with Tomatillo Cream Sauce came to the table in individual cast iron skillets.  They were bubbling hot  with a dollop of chilled sour cream and lots of fresh pico de gallo.  The pork filling was moist and tender while the sauce was both creamy and tart from the tomatillos.  Did you see the crispy tops of the corn tortillas?  Delicious.  Blanco has a wood burning oven that cooks them perfectly.

Cheese Enchiladas with Ancho Cream Sauce

My husband ordered the Traditional Cheese Enchilada with Ancho Cream Sauce ( I know, I just had to show this picture again).  They were beautiful.  I was a little jealous of the rich smokey flavor of the ancho chile (my favorite chile).  But mine were too good to trade.  So, I just ate part of his.  He’s used to it by now.  The small amount of cream gave the enchiladas a modern twist and added to the rich mouth feel that you don’t usually get with enchilada sauce.

Good to the last bite

I left the last bite in the pan.  Why?  Because I am the master of the enchilada, the enchilada is not the master of me.  At least for now.

-posted by Sandy

Here are some recipes for enchiladas if you’d like to make them at home.  Try adding a little cream to the sauce and see what you think.

Turkey and Roasted Poblano Enchiladas Verdes- What We’re Eating

Mom’s Sour Cream Enchiladas- Everyday Southwest (already has cream)

Roasted Tomatillo and Chicken Enchilada Casserole- Everyday Southwest

Leftover Chicken and Pork Enchiladas- Home Cooks on Line

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