by rolla » Wed Dec 16, 2009 7:56 am
Campfire Cheese and Spinach Enchiladas
Ingredients:
10 Burrito size Flour Tortillas
1 can of your favorite enchilada sauce (green or red)
3 cups of mexican blend cheese
1 cup crumbled feta cheese + more for sprinkling
1 red onion - chopped
1 bag of baby spinach - chopped
Tortilla chips
Lime wedges
Tabasco or other hot sauce or canned salsa(optional)
Sour Cream (optional - depending on refrigeration)
Preparation:
Start a campfire and let the flames burn down so you'll get medium heat, Spray a large metal roasting pan with Pam.
Lay a tortilla on a flat surface and fill with spinach, about a 1/4 cup of mexican cheese, chopped red onion and a little bit of feta cheese. Roll the tortilla together and put the seam-side down in the pan. Repeat with remaining tortillas.
Pour the can of enchilada sauce evenly over tortillas. Sprinkle with remaining mexican cheese.
Cover with foil and place on a grate over the campfire. Remove foil after 5 or 10 minutes. Cook until cheese is melted, bubbling and oozy.
Plating:
Place one enchilada on a plate sprinkle with remaining feta cheese, top with sour cream, a lime wedge (for squeezing) and tortilla chips. Pass hot sauce or salsa.
Notes:
If you have left over chicken, pork or beef you can add it to the enchiladas in step 3.
Or add scrambled eggs and cooked bacon for a breakfast enchilada.
[b][size=150]Campfire Cheese and Spinach Enchiladas[/size]
Ingredients:[/b]
10 Burrito size Flour Tortillas
1 can of your favorite enchilada sauce (green or red)
3 cups of mexican blend cheese
1 cup crumbled feta cheese + more for sprinkling
1 red onion - chopped
1 bag of baby spinach - chopped
Tortilla chips
Lime wedges
Tabasco or other hot sauce or canned salsa(optional)
Sour Cream (optional - depending on refrigeration)
[b]Preparation:[/b]
Start a campfire and let the flames burn down so you'll get medium heat, Spray a large metal roasting pan with Pam.
Lay a tortilla on a flat surface and fill with spinach, about a 1/4 cup of mexican cheese, chopped red onion and a little bit of feta cheese. Roll the tortilla together and put the seam-side down in the pan. Repeat with remaining tortillas.
Pour the can of enchilada sauce evenly over tortillas. Sprinkle with remaining mexican cheese.
Cover with foil and place on a grate over the campfire. Remove foil after 5 or 10 minutes. Cook until cheese is melted, bubbling and oozy.
[b]Plating:[/b]
Place one enchilada on a plate sprinkle with remaining feta cheese, top with sour cream, a lime wedge (for squeezing) and tortilla chips. Pass hot sauce or salsa.
[b]
Notes:[/b]
If you have left over chicken, pork or beef you can add it to the enchiladas in step 3.
Or add scrambled eggs and cooked bacon for a breakfast enchilada.