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Southwestern Enchiladas La Montaña

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La Belle Cuisine

Southwestern Enchiladas La Montaña
Chef Michael Fragola, Steamboat Springs, CO
Gourmet September 1991

For the sauce:
3 tablespoons minced onion
3 tablespoons minced green bell pepper
3 tablespoons minced celery
2 teaspoons minced garlic
2 tablespoons olive oil
3 cups drained canned tomatoes, crushed
2 teaspoons ground cumin
1 teaspoon sugar
2 teaspoons paprika
1 teaspoon dried oregano, crumbled
1/2 bay leaf

1/4 cup thinly sliced onion
1 small red bell pepper, sliced thin
1 small green bell pepper, sliced thin
3/4 cup peanut oil
Eight 6- to 7-inch blue corn tortillas
1/4 pound soft mild goat cheese,
such as Montrachet
1 pound Monterey Jack cheese, grated

Make the sauce: In a kettle cook the onion, bell pepper, celery, and garlic
in the oil over moderately low heat, stirring occasionally, until the vegetables are softened and add the tomatoes, cumin, sugar, paprika, oregano, bay leaf and salt and pepper to taste. Bring the mixture to a boil, simmer the sauce, stirring occasionally, for 20 minutes, and discard the bay leaf.
In a skillet cook the sliced onion and bell peppers in 1/4 cup of the oil over moderately low heat, stirring occasionally, until the vegetables are softened and transfer them with a slotted spoon to paper towels to drain.
To the skillet add the remaining 1/2 cup oil, heat it over moderate heat
until it is hot but not smoking, and in it cook the tortillas, 1 at a time,
for 5 seconds on each side to soften them, transferring them as they are
softened to paper towels to drain. Working with 1 tortilla at a time, arrange some of the vegetables on the bottom third of each tortilla, top them with
1 tablespoon of the goat cheese and 2 tablespoons of the Monterey Jack,
and roll up the tortillas. Transfer the tortillas as they are rolled to a baking dish just large enough to hold them in 1 layer, spoon the sauce over them, and sprinkle it with the remaining Monterey Jack. Bake the tortillas in the middle of a preheated 350-degree F. oven for 20 minutes or until the
cheese is melted and bubbling. Serves 8 as a first course or 4 as an entrée.

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