Cheesy Beef and Roasted Pepper Enchiladas Ground beef is combined with a roasted poblano pepper (try a hotter pepper if you dare!) and roasted sweet red peppers before being stuffed into a corn tortilla with jalapeño jack cheese, panella cheese and sharp cheddar cheese. This goes great with Creamy Mexican Rice. Joe said these are the best gringo beef enchiladas he has ever tasted! Ingredients:   1 lb. ground beef   1 tsp. garlic-pepper seasoning   1 tsp. jalapeño salt   ½ tsp. salt   1 tbl. green tabasco sauce   1 clove garlic, minced   1 cup onion, chopped   1 roasted poblano pepper, peeled and chopped   ¼ cup roasted sweet red pepper, chopped (I use Vlasic brand)   12 white corn tortillas   1 can mild enchilada sauce   1 tsp. cumin   ¾ cup sharp cheddar cheese, shredded   ¾ cup jalapeño jack cheese, shredded   ¾ cup panella cheese, crumbled or cubed   ½ cup Chihauhau or Jack cheese, shredded Instructions: The poblano pepper can be roasted on either a gas stove or a grill. The key is to char the outside of the pepper and then place the pepper in a (sealed) plastic bag for 15 minutes. Then peel the skin of the pepper and remove the core. Chopped the pepper to be used in this recipe. Over medium heat, brown ground beef for about 7 minutes while using a spatula to seperate the meat into small chunks. Add the garlic-pepper seasoning, jalapeño salt, and tabasco sauce. Then add the garlic, onion, poblano pepper and red pepper. Continue to cook until the onion is soft. Because the tortilla shells are somewhat rigid, I like to heat the shells in the enchilada sauce. Add the cumin to the enchilada sauce and pour over shells in a bowl. Heat in the microwave for 1-2 minutes. Be careful though - if the tortilla shells are heated too much and left to sit for too long they will stick together. To assemble each enchilada place about 1 tsp. of each cheese in the center of the tortilla shell. Then add 2 tbl. of the ground beef mixture over the cheeses. Close the enchilada by tightly rolling. Place seam-side down in a greased baking dish. (It also helps to spoon just a little extra enchilada sauce in the bottom of the baking dish.) Continue with all tortillas. Spoon remaining enchilada sauce over the tortillas. Sprinkle remaining ground beef mixture and cheeses over the enchiladas. Cover with foil and bake for 25 minutes at 350 °. Remove foil and bake an additional 5 minutes. Notes: Jalapeño salt can be found in specialty stores. If this seasoning is unavailable just add more garlic-pepper seasoning. Panella cheese is a smooth white cheese from Mexico with a mild yet slightly salty flavor. This cheese does not melt well, but adds additional flavor to the enchiladas. If this cheese is unavailable then try another Mexican cheese or just increase the amount of the other cheeses. You can really blend your own favorite cheese when creating this recipe. Serves: 6-8 Return to Beef and Pork Entrees Index
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