Smoked Gouda Enchiladas with Fire Roasted Tomatillo Cranberry Sauce

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (16) WM

I pretty much love smoked cheese and try to eat it whenever possible.  I had the brilliant idea to make enchiladas with smoked Gouda and roasted tomatillo sauce, I added cranberries to make it even more interesting!  My husband was not really a fan, but I loved the enchiladas.  The only thing that I would change is not putting cranberries on top as they were too tart.

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (1) WM

serves 8-10

time: about 1 hour

Roasted Tomatillo Enchiladas Sauce Ingredients

1 1/2 pounds fresh tomatillos, husked and cubed

4 cloves of garlic

2 jalapenos

1 shallot, skin removed

1 lime, juiced

1/4 – 1/2 cup fresh whole cranberries

chicken broth

pinch of salt

 

Enchiladas Ingredients

8-10 white flour tortillas (or corn, whichever you prefer)

2 chicken breasts

salt

pepper

cayenne pepper

shredded smoked Gouda cheese

green onions, chopped

 

Roasted Tomatillo Enchiladas Sauce Directions

  1.  Turn your oven’s broiler on.
  2. Place the sliced tomatillos, jalapenos and shallot on a tinfoil lined cookie sheet.
  3. Broil for about 5 minutes on each side – you want the produce to be charred but not burned.
  4. Place the broiled produce, lime juice, the whole cranberries, about 1/2 cub chicken broth, and pinch of salt into a Cuisinart.  Mix until completely blended.  Set aside.  Add a little more broth until it’s fairly runny.  Add more salt and lime if needed.

Enchiladas Ingredients

  1. Place the chicken breasts into a pot of water – add salt, pepper and cayenne pepper.  Bring the pot of water / chicken to a boil.  Let boil for about 10 minutes, then turn to medium heat and continue to cook for about 20-30 minutes, until the chicken is completely cooked.
  2. Shred up the smoked Gouda cheese.  Chop the green onions.  Set aside.
  3. Once the chicken has cooked and cooled shred with your clean hands.  Mix in a bit of the roasted tomatillo sauce so that the chicken is moist.
  4. Pre-heat your oven to 350 degrees F.
  5. Wrap your tortillas in a paper towel and heat in the microwave for about 30 seconds – you just want the tortillas to be soft to they don’t tear when rolling.
  6. Pour a little bit of the roasted tomatillo sauce onto the bottom of your baking dish.
  7. Dip both sides of the tortilla in the roasted tomatillo sauce that is on the bottom of the baking dish.  Add a handful of the shredded chicken, smoked Gouda cheese, and chopped green onions.  Roll and place on one side of the baking dish with the two sides of the tortilla down.  Continue this process until all of the meat has been stuffed into the tortillas.
  8. Pour the roasted tomatillo sauce over the rolled enchiladas.  Sprinkle the remaining shredded smoked Gouda cheese on top.
  9. Bake for about 20-30 minutes until the roasted tomatillo sauce is boiling and the smoked Gouda cheese has melted.
  10. Serve immediately and enjoy!

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (13) WM

 

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (11) WM

 

Sweet Potato Gnocchi with Buttermilk Sauce

sweet potato gnocchi  (18) WM

Let me tell you right from the beginning that I will never be making gnocchi by hand again.  Ever again.  Unless I have like 10 people helping me.  These little potato wonders took me forever to form.  My feet were hurting me and I was bored out of my mind.  So, while I’m posting this recipe I don’t recommend making it unless you have help, at least two other people (10 people is a little over the top).

The buttermilk sauce was to die for, so I will be making that again.  Just not with home made gnocchi.

 

Gnocchi:
2 pounds sweet potatoes (as close as you can get
1 large egg yolk
1 container whole milk ricotta
2 cups all purpose flour (plus a little more if needed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1) Cut the sweet potatoes into about 3″ pieces and stab all over with a fork, wrap in a damp paper towel and steam in your microwave until they are tender all the way through when pierced – they need to be super tender.  Rotate every 5 minutes per side for medium sized potatoes (it took about 20+ minutes).  You can also roast the potatoes in your preheated 400° F oven about 50-60 minutes.
2) While the potatoes are still hot carefully slice in half and then scoop out the flesh.  If you have a potato ricer push the innards through it – I didn’t have one and just shredded with a box grater.
3) After the shredded potatoes have cooled to room temperature add the egg yolk, crumble the ricotta on top, and sprinkle 1/2 cup of the flour on top.  Cut in those ingredients with a spatula using a chopping motion until mixed.  Add in an additional 1/4 cup of flour at a time and fold it in.  After the dough is not sticky you can use your hands (make sure that they are lightly floured).  Use additional flour as needed so that the dough is not sticky (think of bread dough).
4) Gather the dough into a ball, lightly pat dough into a disc, and then form it into a compact log and let it rest for 5 minutes.
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5) Cut log into 8 segments. Lightly flour your counter or board.  Roll one segment out at a time into 1” thick logs cutting the logs into individual 1″ pieces.   You can create grooves by  rolling on a gnocchi board or with the tines of a fork (what I did).  Place your formed gnocchi on a plate and refrigerate until ready to cook.  They can be frozen on the sheet and then placed into a ziplock bag and kept in the freezer up to 3 months, once you are ready to cook them place directly into boiling water.
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Buttermilk Sauce:
2 tablespoons butter
3 tablespoons all purpose flour
2 cups buttermilk
1/4 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon cayenne (more if you want an extra kick)
1/2 cup packed grated gruyere cheese (about ½ cup, packed)
1) Melt the butter over low heat, once melted gently stir in the flour.  Bring the mixture to a bubble on medium low and let cook about two minutes – do not brown or burn!! In another pot warm buttermilk slowly and add the salt until just warm – do not let it get too hot or it will curdle!!
2) Slowly pour the warm buttermilk into your roux (butter and flour) whisking vigorously. Bring this mixture to a boil over medium high heat being sure to whisk constantly until the sauce has thickened.
3) Once it has remove from the heat and stir in the nutmeg & cayenne to taste.  Then stir in the shredded cheese until it has fully melted.  Taste and adjust the seasonings if needed.
To Serve:
12 figs, quartered (if you can find fresh hooray! if not dried work perfectly well)
6 slices pancetta – fried crispy and crumbled
fresh chives – chopped fine
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1) Bring a large pot of salted water to a boil. Add the gnocchi. Give them a gentle stir after a few seconds to prevent sticking. Cook about 5 minutes or until they float to the top. Remove and drain.
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flour on the forehead!

2) Toss with the buttermilk sauce, pancetta, and figs.
3) Sprinkle with the chives and serve immediately.

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