STUFFED VIDALIA ONION SERVED WITH PEARL COUSCOUS SALAD
Ingredients
Serves 6
6 large Vidalia onions, about 4 to 5-in (10 to 12.5 cm) each
1 tbsp (15 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) butter
1 garlic clove, minced
1 lb (500 g) ground turkey
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried oregano
1 tbsp (15 ml) harissa or hot pepper paste
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) grated Parmesan
PEARL COUSCOUS SALAD:
2 tbsp (30 ml) olive oil
2 cups (500 ml) pearl couscous
¼ cup (60 ml) shelled, roasted unsalted
pistachios, coarsely chopped
2¼ cups (560 ml) hot water or chicken stock
½ lemon, juice and finely grated zest
salt and pepper, to taste
6 to 8 dried apricots, coarsely chopped
½ cup (125 ml) dried currants
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped mint
½ cup (125 ml) chopped flat leaf parsley
Instructions
- Preheat oven to 375 F (190 C).
- Slice top and bottom off each onion, about ¼-in (0.5 cm). Peel off outer papery layer as well as top layer of skin to reveal flesh. Using a spoon, gently scoop out centre, leaving a few outer layers, reserving scooped out onion pieces.
- Lightly rub onions with olive oil, season with salt and pepper and place in a small baking dish. Cover with foil and bake for 30 minutes, or until slightly soft but still firm. Remove from oven and remove foil.
- Chop ½ cup (125 ml) reserved onion. Melt butter in a large skillet over medium heat. Add chopped onion and garlic and sauté until just tender, about 3 minutes. Add ground turkey and sauté until cooked. Mix in cumin, oregano and harissa. Stir until well blended and add parsley. Season with salt and pepper.
- Divide stuffing mixture and carefully place into hollowed out onions. Cover with foil and bake for another 20 to 30 minutes, basting occasionally, until onions are tender. Uncover and sprinkle with Parmesan and bake for 10 minutes longer or until cheese has melted.
- To serve, plate stuffed onion with about 1 cup (250 ml) of Pearl Couscous Salad.
- To make PEARL COUSCOUS SALAD: Heat oil in a saucepan over medium heat. Add couscous, pistachios and cook, stirring, until toasted and lightly golden brown, about 5 to 7 minutes.
- Add water or broth, lemon juice and zest. Season to taste, bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, about 10 minutes.
- Remove lid and stir in remaining ingredients. Serve warm with a little more lemon juice, if desired. Makes about 6 to 7 cups
Drink Pairings
MOROCCAN CHICKEN AND CHICKPEA STEW
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
6 bone-in, skin-on chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 onion, chopped
2 garlic cloves, sliced
½ stick cinnamon
1 bay leaf
2 tsp (10 ml) harissa spice
3 tomatoes, chopped
1 x 28 oz (800 g) can chickpeas
1 lemon, peel only (use potato peeler to make strips)
½ lemon, juiced
2 cups (500 ml) chicken stock
½ cup (125 ml) water
3 prunes
1 cup (250 ml) olives
grilled flatbread or couscous, to serve
Instructions
- In a heavy-bottomed pot or Dutch oven over medium-high heat, warm oil.
- Season chicken with salt and pepper. Sear chicken, skin side down, until skin is golden brown, about 5 minutes. Turn chicken over and sear for another 5 minutes, or until golden brown. Remove chicken from pot and set aside.
- Reduce heat to medium-low, add onion and garlic, and sweat until soft and translucent. Reduce heat to low, add remaining ingredients and stir. Add chicken and cover. Simmer for 20 to 30 minutes, or until chicken is cooked through and juices run clear. Adjust seasoning as desired. Remove lemon peel, bay leaf and cinnamon stick before serving. Serve with grilled flatbread or couscous, if desired.
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits
Drink Pairings
CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS
Ingredients
Serves 4 servings (with some chicken parts remaining for future use)
Chicken Leg, Breast, Wings and Drumettes (recipes below to be prepared before putting it all together)
Chicken Breast (recipe below)
Mousse (Foie Gras) Stuffed Leg (recipe below)
Confit Wings and Drumettes (recipe below)
Celeriac Fondant (recipe below)
Chicken Jus (recipe below)
chervil, tarragon, celery leaves, thinly sliced radish (for garnish)
1 tsp (5 ml) finely chopped chives
thin shaving of celery
PREPARATION OF THE CHICKEN:
1 whole chicken approx. 3-4 lbs (1.5- 2 kg)
1 tbsp (15 ml) salt
freshly ground black pepper, to taste
Chicken Breast
MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG:
de-boned chicken legs
CHICKEN MOUSSE:
chicken tenders
2/3 cup (145 ml) whipping cream
2 tbsp (30 ml) pistachio, coarsely chopped (as green as possible)
½ tsp (2 ml) tarragon, chopped
2 pucks foie gras (available at gourmet and specialty food stores)
salt and freshly ground black pepper to taste
CONFIT WINGS AND DRUMETTES:
wings and drumettes
½ cup (125 ml) kosher salt
½ cup (125 ml) brown sugar
CELERIAC FONDANT:
1 medium celeriac
6 tbsp (90 ml) unsalted butter
5 sprigs thyme
3 garlic cloves, lightly smashed
salt and freshly ground black pepper, to taste
1 tbsp (15 ml) lemon juice
CHICKEN JUS:
2 tbsp (30 ml) canola oil
2 lbs ( 1 kg) chicken leg bones
1 leek, cut into 1-in (2.5 cm) squares
1 celery stalk, cut into ½-in (1.25 cm) dices
1 white onion, cut into ¼-in (.5 cm) slices
2 garlic cloves, skin removed
1 cup (250 ml) white button mushrooms, thinly sliced
4 sprigs thyme
1 bay leaf
1 cup (250 ml) each, white wine and sherry
8 cups (2 L) unsalted chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
Instructions
- To make CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS: Preheat oven to 350 F (180 C). Warm Celeriac Fondant in the oven until hot.
- Sear the stuffed chicken leg, skin-side down, until light golden brown.
- Warm chicken wings and drumettes in oven for 8 minutes and sprinkle with chives.
- Sear chicken breast, skin-side down, until golden brown in a skillet pan with oil.
- To serve, divide chicken parts into 4 equal portions, and arrange attractively on each plate on top of Chicken Jus.
- Add celeriac and garnish with a few sprigs each of chervil, tarragon, celery leaves and thinly sliced radish.
- To PREPARE THE CHICKEN: Remove breasts from chicken (leave skin on). Split each breast in half lengthwise, keeping the skin as intact as possible.
- Remove chicken tenders. With a sharp knife, carefully trim off tendon. Set aside.
- Remove legs and de-bone (leave skin on). Set aside.
- Remove wings, including drumette and wing tips. “French” the wings to expose the length of the bone, if desired. Set aside.
- Reserve bones for stock.
- To prepare CHICKEN BREAST: Preheat oven to 300 F (150 C). Season chicken breast with salt and pepper. Roast until an internal temperature of 150 F (65 C). Set aside to cool and then refrigerate until ready to use.
- To make MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG: Lay one de-boned chicken leg, skin-side down, on piece of plastic warp on a flat surface. Lightly score the thigh meat, being careful not to cut through the skin, and open up the meat so it’s flat and covers as much surface area as possible. Season both sides of the leg with salt and pepper.
- Pipe mousse on the leg and carefully roll the meat into a log shape. Wrap tightly with plastic wrap and secure both ends with butcher’s twine. Poke a few small holes in the log (a cake tester or skewer works well for this).
- Steam on the stovetop on very low heat until the internal temperature reaches 150 F (65 C).
- Allow to cool completely, trim off both ends, and cut into 7 equal portions. Set aside or refrigerate until ready to use.
- To make CHICKEN MOUSSE: Dice foie gras into approximately ½-in (1 cm) cubes. In a food processor, emulsify the chicken tenders with half of the whipping cream.
- Fill a large mixing bowl with ice. Transfer emulsified chicken and whipping cream to a smaller mixing bowl and place on top of the ice bath to keep it well chilled. Slowly fold in the remaining whipping cream. Add salt and pepper to taste, and fold in foie gras, pistachios and tarragon. Transfer mixture to a piping bag. Reserve in the refrigerator.
- To prepare CONFIT WINGS AND DRUMETTES: Pre-heat oven to 180 F (85 C). In a mixing bowl, combine kosher salt and brown sugar. Submerge wings and drumettes in mixture, cover and let sit in the refrigerator for 60 minutes. Remove, and rinse with water. Bake for 2 hours. Remove chicken from fat and chill completely.
- To make CELERIAC FONDANT: Slice celeriac horizontally, approximately 2½-in (6.5 cm) thick. Using a round cutter, punch out a circle. In a pan, heat celeriac circle with butter until foamy. Add a small amount of salt and pepper, along with garlic and thyme. Continuously move the pan to keep the celeriac agitated until it turns golden brown and can be pierced through easily with a small skewer. Add lemon juice and additional seasoning to taste.
- To make CHICKEN JUS: Pre-heat oven to 400 F (200 C).
- Chop chicken leg bones into 1-in (2.5 cm) segments. Roast bones in oven for 20 minutes.
- Heat a heavy bottomed stock pot on medium high heat. Add oil and roast bones in pot for an additional 5 minutes. Add leeks, onion, garlic and button mushrooms. Cook for 5 more minutes, stirring often with a wooden spoon.
- Add white wine and reduce until almost dry. Add sherry and reduce until almost dry. Add chicken stock and reduce until approximately 1 cup (250 ml) of liquid remains, skimming often.
Drink Pairings
CHICKEN TAGINE
Ingredients
Serves 4 to 6
8 chicken thighs, skin on, bone in
2 tsp (10 ml) kosher salt
¼ tsp (2 ml) ground black pepper
2 tbsp (30 ml) vegetable oil, plus extra if needed
1 medium yellow onion, peeled and sliced
2 garlic cloves, sliced
¼-in (0.5 cm) slice peeled ginger root
2 tbsp (30 ml) ground cumin
1 tbsp (15 ml) ground coriander
long, thin cinnamon stick
1 cup (250 ml) chicken stock
2 tbsp (30 ml) liquid honey
28 oz (796 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) dried apricots, halved
¼ cup (60 ml) assorted olives
1 tsp (5 ml) preserved lemon, chopped
1 tbsp (15 ml) chopped cilantro
2 tbsp (30 ml) chopped parsley
½ lemon, zest and juice
Instructions
- Season chicken with salt and pepper. In a large, heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Brown chicken in batches, removing to a separate dish once browned.
- Reduce heat to medium. Add onion, garlic and ginger and cook until onion is soft and translucent. Add a little more oil if necessary. Add cumin, coriander and cinnamon and sauté for another 5 minutes.
- Return chicken to saucepan. Add chicken stock, honey, chickpeas, apricots, olives, and preserved lemon. Bring to a boil. Cover, reduce heat and simmer for about 40 minutes, or until juices run clear when chicken is pierced with a fork.
- Uncover, remove cinnamon stick and ginger root and discard. Stir in the lemon juice and parsley. Garnish with cilantro and serve with couscous.
Drink Pairings
SPICY GRILLED HONEY AND LEMON CHICKEN WINGS
Ingredients
Serves 4 to 6
3 garlic cloves, minced
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
3 tbsp (15 ml) extra-virgin olive oil
2 lbs (1 kg) chicken wings
¾ cup (175 ml) liquid honey
2 lemons, zest and juice
¼ cup (60 ml) store-bought hot sauce
1 tbsp (15 ml) chopped flat-leaf parsley
2 whole green onions, diagonally sliced
Instructions
- Combine garlic, salt, pepper and oil in a large bowl. Whisk to blend. Add chicken wings and turn to evenly coat. Set aside to marinate while making sauce.
- In a small saucepan, combine honey, lemon zest and juice, and hot sauce. Bring to a boil over medium-high heat, stirring to blend. Remove from heat and transfer to a large bowl. Set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with shallow sides with foil or parchment paper. Spread wings out on baking sheet in a single layer and bake for about 30 minutes, turning with tongs after 15 minutes for even baking.
- When wings are done, add to large bowl with sauce and toss together to evenly coat. Transfer to a serving platter and sprinkle with parsley and green onions.
Drink Pairings
PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
DECONSTRUCTED DUCK LASAGNA
Ingredients
Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
- In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
- Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
- While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
- To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
Drink Pairings
CHICKEN QUINOA BAKE WITH TOMATO, BASIL AND MOZZARELLA
Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 cup (250 ml) uncooked quinoa
2 cups (500 ml) chicken stock
2 cups (500 ml) crushed tomatoes
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) balsamic vinegar
½ tsp (2 ml) dried red chili flakes
salt and freshly ground pepper, to taste
3 cups (750 ml) ½-in (1.25 cm) diced rotisserie or cooked chicken
½ cup (125 ml) freshly grated Parmesan
1 cup (250 ml) shredded mozzarella cheese, divided
1 cup (250 ml) baby bocconcini, about 1-in (2.5 cm), halved
1 cup (250 ml) halved grape tomatoes
1 handful fresh basil, chopped, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Heat a saucepan over medium heat. Add olive oil, garlic and onion, and sauté until soft, about 3 minutes. Add quinoa and chicken stock, increase heat and bring to a boil. Cover and reduce to a simmer, cooking for about 12 to 15 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork. Set aside.
- In a saucepan, combine crushed tomatoes, tomato paste and balsamic vinegar. Bring to a simmer over medium heat. Add dried red chili flakes to sauce and season to taste with salt and pepper.
- In a large bowl, mix together chicken, cooled quinoa, Parmesan and ½ cup (125 ml) shredded mozzarella, then add tomato sauce and mix well.
- Pour quinoa mixture into a greased 9 x 13-in (3.5 L) baking dish and top with remaining mozzarella. Scatter top with baby bocconcini and grape tomato halves. Bake in oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Garnish with chopped, fresh basil.
Drink Pairings
CHICKEN ENCHILADA BAKE
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 lb (500 g) button mushrooms, sliced
1 x 4 oz (125 ml) can green chilies, drained, coarsely chopped
2 tbsp (30 ml) chili powder
1 x 14 oz (398 ml) can stewed or chopped tomatoes
1 store-bought roasted chicken, skinned and meat shredded or diced
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
3 cups (750 ml) sour cream, divided
12 corn tortillas
8 oz (250 g) Mexican cheese blend (shredded Monterey Jack and cheddar blend)
finely chopped iceberg lettuce, for garnish
PICO DE GALLO (SALSA FRESCA):
4 medium tomatoes, ½-in (1.25 cm) diced
1 garlic clove, finely minced
½ white or red onion, finely chopped
1 fresh serrano or jalapeño pepper, seeded and finely chopped
½ cup (125 ml) cilantro, finely chopped
2 green onions, finely chopped
juice of 1 lime
salt and freshly ground pepper, to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and onions and sauté for 1 minute. Add mushrooms and sauté until soft. Add green chilies, chili powder, tomatoes, chicken, salt and pepper. Mix well. Bring to a boil. Reduce heat to low and simmer for a couple minutes, to allow some liquid to evaporate. Stir in ½ cup (125 ml) sour cream.
- Preheat oven to 450 F (230 C).
- Spread 1 cup (250 ml) sour cream in the bottom of a 9 x 13-in (3.5 L) baking dish. Wrap tortillas in a clean tea towel and microwave for 1 minute, to soften. Alternatively, fry a tortilla in a skillet over medium heat in about ¼ to ½-in (0.5 to 1.25 cm) of vegetable oil for a few seconds on each side, or until softened. Place on a paper towel to drain off any excessive oil.
- Spread about ¼ cup (60 ml) of the chicken mixture along the centre of tortilla; fold sides over filling and place it seam-side down on sour cream layer in baking dish. Repeat with remaining tortillas and chicken mixture.
- Spread remaining 1½ cups (375 ml) sour cream over filled enchiladas and then sprinkle with cheese. Bake for 10 to 15 minutes, or until cheese is melted and enchiladas are thoroughly heated through. Serve with finely chopped iceberg lettuce and Pico de Gallo.
- To make PICO DE GALLO (SALSA FRESCA): In a bowl, combine all ingredients together until well mixed. Season to taste. Refrigerate for 30 minutes.