Snackin’ with Sarah Sellers: Crispy Enchilada Minis with Rotisserie Relish

Crispy Enchilada Minis with Rotisserie Relish

For the past two seasons of American Idol I’ve been whipping up themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Last night the Idol crew visited Long Beach Cali and San Antonio. Since my foodie allegiance rests with the amazingness that is Mexican Food I had to pay tribute to my home state with some tasty Tex-Mex.

Texas has been my home for over a decade now but I was actually born and raised in Norman, Oklahoma. Tonight for the first time auditions are heading to Oklahoma City. I grew up with Mexican food in my veins, eating my dad’s fiery hot salsa as a young kid. So we’ll call tonight a dual tribute to both of my home towns.

I swore I would keep it simple…and it is!! Don’t let the lofty ingredient list scare you away. You’ll have enough relish and avocado crema leftover for nachos, salads, dips…whatever you can think of! So dive in…your taste buds will thank you! :)

Happy Eating!


Crispy Enchilada Minis with Rotisserie Relish
12 bites size pieces

Ingredients

Enchiladas
▪    1/4 cup canola oil
▪    6 corn tortillas
▪    1/2 cup pepperjack cheese, shredded
▪    1/2 cup medium cheddar cheese, shredded
▪    1/4 cup sour cream
▪    3 tbsp yellow onion, diced
▪    3 tbsp cilantro, minced
▪    2 tbsp green chiles
▪    1/4 tsp kosher salt
▪    1/4 tsp crushed black pepper

Avocado Crema
▪    2 avocados
▪    3 tbsp sour cream
▪    1 tsp fresh lime juice
▪    1 tbsp cilantro, minced
▪    1/4 tsp garlic powder
▪    1/4 tsp kosher salt
▪    1/4 tsp cracked black pepper

Relish
▪    15oz can black beans, rinsed and drained
▪    8oz can yellow corn kernels, rinsed and drained
▪    2 tbsp cilantro, minced
▪    2 tbsp red onion, diced
▪    3 tbsp red bell pepper, diced
▪    1 tbsp fresh lime juice
▪    1/4 tsp kosher salt
▪    1/4 tsp cracked black pepper
▪    1 tsp cumin
▪    1 tsp chile powder
▪    1 cup shredded rotisserie chicken, skin removed

*Side note: For another quick appetizer top some tortilla chips with the cheese and melt in the warm oven. Top it off with the relish and remaining crema.

Preheat oven to 400 degrees.

In a small skillet heat the oil over medium low heat. When the oil is hot dip the tortillas one by one in the hot oil until the edges are slightly crisp.

Crispy Enchilada Minis with Rotisserie Relish

Drain the excess oil on a paper towel and set aside.

Crispy Enchilada Minis with Rotisserie Relish

Mix the pepperjack and remaining 7 ingredients in a large bowl.

Crispy Enchilada Minis with Rotisserie Relish

Taste and adjust seasoning accordingly. Set aside.

Crispy Enchilada Minis with Rotisserie Relish

For the relish, mix the black beans and remaining 10 ingredients in a large bowl.

Crispy Enchilada Minis with Rotisserie Relish

Taste and adjust seasoning accordingly.

Crispy Enchilada Minis with Rotisserie Relish

Set aside.

Crispy Enchilada Minis with Rotisserie Relish

For the crema mix together the avocado and remaining 6 ingredients in a medium size bowl until nice and creamy.

Crispy Enchilada Minis with Rotisserie Relish

Taste and adjust seasoning accordingly.

Crispy Enchilada Minis with Rotisserie Relish

Divide the cheese mixture into 6 even portions and carefully spoon each portion onto each tortilla.

Crispy Enchilada Minis with Rotisserie Relish

Fold the edges over the cheese leaving the ends open. Lightly dab the edges with water to seal.

Crispy Enchilada Minis with Rotisserie Relish

Lay each tortilla seam side down onto a small baking sheet. Bake until the cheese has melted, around 5-10 minutes.

Crispy Enchilada Minis with Rotisserie Relish

Remove from the oven. Using a serrated knife cut each tortilla in half.

Crispy Enchilada Minis with Rotisserie Relish

Top with a tablespoon of the avocado crema.

Crispy Enchilada Minis with Rotisserie Relish

Then top with the relish.

Crispy Enchilada Minis with Rotisserie Relish

Bon appétit!

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