Episode 15, September 20-September 26
You may remember these enchiladas from Episode 12. Well, guess what? They are still delicious. I used poblano and jalapeño peppers in the sauce this time, instead of serranos, and I think Andrew appreciated the toned-down heat (and I loved the flavor from the poblanos). We put extra cheese on top this time, too. I think these enchiladas are a real keeper; I can make them without following the recipe now, and they've been popular with everyone who's had a taste.
This is a recipe from Epicurious that I've made a couple times in the past. It's nice because...it's kind of cheat-y. You use creme fraiche to thicken the filling and make it creamy, and you put a layer of (yes, store-bought) puff pastry over the top instead of making a pie crust. Whatever. I like the recipe because the filling is really adaptable. I had cilantro, so I used that instead of the majoram, and I swapped out the carrots for poblanos, to go with the cilantro. I added extra bacon to make up for having a little too-little chicken. Not counting the pan you bake it in, it only takes one pot to make it. What are you waiting for?
The morning I acknowledge that yes, I really was sicksicksick, I made breakfast tacos to console myself. Even my deadened taste buds appreciated the combination of fresh guacamole, bacon, and cheesy eggs in a warm corn tortilla.