Sustainable Agriculture Project
Cheese and Scallion Enchiladas
8 corn tortillas
1/2 lb. Monterey Jack cheese, grated
3 tbsp. unsalted butter
Guacamole Sauce (see following recipe)
4 heaping tbsp. sour cream
1 sm. ripe tomatoes, slivered, for garnish
1. Adjust oven rack in middle position. Preheat oven to 425 degrees.
2. Stack tortillas and wrap in foil. Heat in oven until warm and flexible, about 6-8 minutes.
3. Trim scallions and slice into thin rings.
4. In small saucepan, melt butter. Using pastry brush, brush 9 x 13 inch baking dish with melted butter. Brush 1 side of each tortilla with melted butter, reserving a tablespoonful. Divide cheese evenly down the center of each tortilla, sprinkle with scallions. Tightly roll tortillas and place them side by side in baking dish, folded side down. Gently press tortillas to help keep them from unfolding. Brush tops of tortillas with remaining butter and cover dish tightly with foil.
5. Bake 12-15 minutes.
6. Serve each enchilada with guacamole sauce and garnish each with a heaping spoonful of sour cream and tomato sliver. Serve immediately.
5 cups all-purpose flour
¾ pints boiling water
2 teaspoons sesame oil
4 oz margarine or butter
12 oz chopped scallions
Some peanut or corn oil for frying
1. Sift flour into a large bowl, pour in boiling water gradually and mix w/a fork. Add cold water and knead to form firm dough. Cover and let stand for 10 minutes.
2. Oil a flat surface and a rolling pin w/1 tsp sesame oil. Place dough on oiled surface. Knead and divide into 6 pieces. Roll out one piece into a 6-7 in. circle w/the edges slightly thinner than the middle. Sprinkle with ¼ tsp of salt. Spread about 5 tbs of chopped scallions.
3. Pick up sides nearest you and roll the cake up away from you, taking care not to let the scallions fall out. Pinch the ends closed and roll them towards each other until the dough is ball-shaped. Gently roll the ball out until its 6in across. .
4. Heat a heavy, flat frying pan until hot. Add 2 tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side. Remove and drain on a paper towel. Serve hot.
Sour Cream and Chive Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives
Salt and pepper to taste
1. Place potatoes in a large pot with enough water to come up 2 inches from the bottom.
2. Bring to a boil, and cook for 20 to 25 minutes, until fork tender.
3. Drain, and mash.
4. Mix in the milk using a potato masher or an electric mixer until fluffy.
5. Stir in the sour cream and chives, and season with salt and pepper.
Page last modified January 17, 2013