*  Exported from  MasterCook Mac  *

              Black Bean Goat Cheese Enchiladas With Mango Relish

Recipe By     : The New Texas Cuisine by Stephan Pyles, 1993
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans and Legumes                Texas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   1      c             Chicken stock
  10                    Tomatillos --
                        - husked, rinsed, chopped
   4      cl            Garlic
   1      c             Onions -- chopped
   2                    Serrano chiles --
                        - seeded, chopped
   2      tb            Fresh cilantro -- chopped
                        Salt -- to taste
                        Filling:
     1/4  c             Chicken stock
   2      c             Black beans -- cooked
   1      cl            Garlic -- minced
   2                    Serrano chiles --
                        - seeded, 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°F.

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.

Filling:

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

Pour enough of the oil in a skillet to come 1/2" up the sides. Over
medium heat, bring the oil to 350°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:

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 oven-proof baking
dish, placing them snugly together. Pour the reserved tomatillo sauce
over the enchiladas, and top with the remaining 4 oz 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).

"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!)


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