Black Bean-Goat Cheese Enchiladas (With Mango

* Exported from MasterCook *

BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce---
1 c Chicken stock
10 Tomatillos (husked) --
Rinsed and chopped
4 Cloves garlic
1 c Onions -- chopped
2 Serrano chiles -- seeded and
Chopped
2 tb Fresh cilantro -- chopped
Salt -- to taste
Filling---
1/4 c Chicken stock
2 c Black beans -- cooked
1 Clove garlic -- minced
2 Serrano chiles -- seeded and
Minced
1/2 c Mango or papaya -- diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels -- roasted
8 oz Fresh goat cheese --
Crumbled
Salt -- to taste
Vegetable oil -- to soften
Tortillas
8 Corn tortillas
1 c Mango Relish (separate
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully--This is VERY, VERY HOT--) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep
warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef's Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: "This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins... Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company." (He's
right!)

Recipe By : Stephan Pyles in __The New Texas
Cuisine__



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