“Dexter Does Enchiladas”.

Tonight we did “Dexter Does Enchiladas”. In a previous recipe we did a whole pig on the Royall Wood Pellet Grill/Smoker and we named the pig Dexter. He was a big, delicious boy. So, we made these enchiladas for our “Love, the Second Time Around” recipe. Our favorite Crash Test Dummy aka Megan of MM Livestock originally supplied us with Dexter and we sent her home with plenty of “love”. Of course, if you don’t have a leftover pig on hand, you can substitute leftover cooked chicken or turkey. It’s all good. These were rich and creamy with a little afterglow of heat. Patti can’t wait for breakfast when she can “nuke” some. Ken will have his cold. The same, but different just like us.

Prep Time: 20 minutes

Cook Time: 35 minutes

Oven: 375 degrees

The Stuffins

Ingredients: Dexter Does Enchiladas

4 cups nacho cheese sauce (we used canned)

1 cup sour cream

8 cups cooked cubed pork

1 cup salsa, medium hot

1 Tablespoon dried minced garlic

1 Tablespoon cayenne pepper

1 8oz. can corn, drained

1 8oz. can sliced black olives, drained

1 4oz. can green chilies, diced

1 cup green onions, sliced

1 32oz. can Enchilada Sauce, Ken prefers green

1lb. cheddar cheese, shredded

20 medium size tortillas, flour or corn

Lookin Good…

Directions: Dexter Does Enchiladas

In a medium bowl blend cheese sauce with sour cream and dry seasonings.

In a large bowl combine pork, salsa, chilies, corn and black olives. Add cheese sauce and mix thoroughly.

To make enchiladas: In the center of each tortilla spread ½ cup of the pork mixture and roll up jelly roll style. Place seam side down on greased baking dish. Depending on the size you have you may need up to three, we did. Pour on enchilada sauce, then shredded cheese. Top with green onions.

Now, into the oven

Now, into the oven for 35 minutes @ 375.

Note: Patti had some leftover pork mixture when she ran out of tortillas, so she put the rest on top before she added the cheese and onion.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Let’s Eat

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

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MM Livestock Co.

Megan McDowell 951 805 7341

builttoslide@msn.com    http://www.california.beef.com