Enchilada Filling:
1 cup (8oz) Cream cheese
½ cup Chopped (stuffed olives)- Green Pimiento stuffed Olives
4.25(oz) can Chopped Olives – Drained(not much to squeeze out (½ cup Chopped Black olives)
1½ Cup chopped green and red Bell peppers
¼ cup raisins (packed)
Bunch of green onions (4+) Chopped
Cayenne Pepper to taste (?)
Beat Cream Cheese until light and creamy.
Slowly add other ingredients until well blended.
Makes enough filling for 12 Enchilada's
***Tastes great before cooking- Would be great as a cracker spread.
***Why does an enchilada look so sad with out melted cheese on it?
After eating dinner:
"Juice-Juice" the two year old enchilada eater was not impressed with the dinner.
My wife thought it tasted to “different” But gave it a 5 on a scale of 1-10
My opinion: I think Chopped spinach would be great in this. The raisins gave it a little to much sweetness. Cut back on the raisins. Nice mix of sweet and hot.
Recipe modified from The Enchanted Broccoli Forest By Mollie Katzen
No comments:
Post a Comment