Recipe: Jalapeño Popper Enchiladas

Jalapeño popper enchiladas – that’s right, I stuffed these enchiladas with cream cheese, roasted jalapeño, corn and beans, then topped the corn tortillas with a rich red enchilada sauce. They’re cheesy and full of flavour. Okay, let’s get cooking!

Oh, what inspired these? These jalapeño quesadillas – so good.

Ingredients

• 12 corn tortillas
• 5 jalapeños
• 8 oz of cream cheese, soft
• 1 can of corn
• 1/2 a can of black beans
• 1 teaspoon of garlic
• salt to taste
• pack of Frontera red chili enchilada sauce
• 3 green onions
• 200g of shredded old cheddar cheese
• toppings – avocado, sour cream and salsa

First, roast your jalapeño over the gas stove. Oh, and set the oven to 400 and get out a glass dish.

Then, deseed and scrape the skin off the jalapeños. Chop them up and add them to a sauté pan. Add in the cream cheese and put the burner on low. Then, add in the corn and the black beans. Add in the garlic and salt and then stir until the cream cheese is well melted.

Add 2 tablespoons of the red chili sauce to the bottom of the glass dish – this way the enchiladas won’t stick.

Stack 4 corn shells at a time and wrap them in the damp paper towel and microwave for 40 seconds. Then stuff, roll and lay in the glass dish. Repeat the warming, stuffing and rolling of the corn tortillas until all 12 are done.

Top with shredded cheese and bake for 20-25 minutes.

Once the cheese starts to crisp up, it’s done.

Let it cool for about 5 minutes and chop the green onions, slice the avocado and get out the sour cream and salsa.

Then, dish out these jalapeño popper enchiladas.

Looks so good! Time to eat up.

Well, there you have it – jalapeño popper enchiladas with all the fixings. So much flavour and so much goodness.

Thanks so much for visiting and I’ll see you again soon!