Celebrate Cinco de Mayo with this Skillet Cheesy Enchilada Stew

enchilada stew (3)

Today is Cinco de Mayo, a day of celebration and lots of good food and drinks. So I had to share this amazing dish I made. Bene, it’s not really a dish – it’s an entire pot full of ooey-gooey cheesy, soy curl-y goodness.

Per qualche motivo, I had cheese fondue in my mind. I’ve only had it once, in a Mexican restaurant. It was just a small pot of spicy cheese with a bowl of tortilla chips next to it for dipping. It was sooooo unhealthy and soooo good. It was delicious and kind of disgusting at the same time.

So I wanted to make something scoopable and gooey but much healthier. And I wanted to do it on the stove top so a casserole or bake was out. I didn’t actually decide on any plan but just cooked and let it evolve on its own which is my favorite way to cook. I might write recipes but I hate following them. 🙂

enchilada stew (13)

I started at my favorite place – with a bunch of soy curls. Butler Soy Riccioli are like magic beans to me. I would trade almost anything to have them. I cooked up the soy curls with a bunch of Mexican spices until they were crisp and browned. Then I put them in a bowl and tried desperately not to eat them. I failed. I always fail at not munching them while I continue cooking. That’s why I always make extra 😉

soy curl tacos (10)

You could leave them in the pot and continue on with the stew but I like to keep the soy curls crisp so I don’t put them back in the pot until the end. I sauteed the aromatics – cipolla, peperone, jalapeno and garlic – and then used whatever veggies I had.

enchilada stew (16)

Because I love cooking root to stem, I julienned the broccoli stalks and cooked them too. I added broccoli, mushrooms and black beans. Next came the sauce made with crushed tomatoes and my secret – a bit of brine. When you add the brine from green olives or jalapenos, it gives the sauce this tang that is so good and makes the sauce taste a bit more Mexican. If you don’t have any jarred condiments with brine, you can use apple cider vinegar or white wine vinegar.

enchilada stew (18)

After the stew is cooked and thick, we add the cheese. You can use shredded cheese like Go Veggie’s Mexican Shreds but I wanted big, thick pieces of melted cheese so I tore slices of Go Veggie Pepper Jack and topped the stew with them. I covered the pot and let it melt.

enchilada stew (15)

When it was done, I had a huge pot of ooey-gooey veggies and soy curl stew. I toasted up some garlic bread and Tom and I just scooped up stew with the bread. I imagine if there had been more than just the two of us, I would have just put the whole pot in the center of the table so everyone could scoop but we put some in bowls for individual scooping.

enchilada stew (6)

This enchilada stew was so amazing, we were in heaven. The leftovers were just as incredible. But it’s not surprising when you have a dish filled with Butler Soy Riccioli e Go Veggie Pepper Jack Slices.

enchilada stew (10)

This Cinco de Mayo, make a dish that really feels like a celebration. Godere!

Skillet Cheesy Enchilada Stew

enchilada stew (3)

GF

For the Soy Curls­­­­­­­­­­­­­­­:

4-6 oz. Butler Soy Riccioli

1 cucchiaino. aglio in polvere

1 cucchiaino. cumino macinato

1 cucchiaino. polvere chile

1 cucchiaino. paprika

1 cucchiaino. origano secco

½ cucchiaino. coriandolo macinato

½ cucchiaino. sale kosher

½ cucchiaino. pepe nero

3 Tbs. Olio vegetale

For the stew:---------------

1 Tbs. olio vegetale

1 cipolla grande, tagliato a dadini

2 peperoni, chopped

4 spicchi d'aglio, tritato

1 jalapeno, semi e tritati

1 large bunch of broccoli, cut into florets and the stalks julienned

10 oz. funghi, affettato

2-15 oz. lattine di fagioli neri, sciacquati e scolati

28 oz. crushed tomatoes

1-2 cucchiaino. salsa calda

1 cucchiaino. brine from jarred olives or jalapenos or apple cider vinegar

2 cucchiaino. cumino macinato

2 cucchiaino. polvere chile

1 cucchiaino. paprika

1 cucchiaino. origano secco

1 cucchiaino. coriandolo macinato

Sale Kosher e pepe qb

1 cup black olives, affettato

6 fette Go Veggie Pepper Jack Slices oppure 1 tazza Go Veggie Mexican Shreds

Toasted bread, tortillas or tortilla chips for scooping

Put the soy curls into a deep bowl and cover with hot water. Let sit 10 minuti fino a quando ammorbidito. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep saute pan. Cook the soy curls until browned and crisp, circa 5 minuti. Toss and cook until browned on all sides, di un altro 2 minuti. Trasferimento in una ciotola e mettere da parte. Cercate di non mangiare troppi. Buona fortuna con quello.

Nella stessa padella, heat more oil. Add the onion and saute for 4 minuti, fino a quando ammorbidito. Add the bell peppers and cook for 4 minuti fino a quando ammorbidito. Mix in the garlic and jalapeno and cook for 1 minuto fino a fragrante. Add the julienned broccoli stalks and cook for 3 minuti fino a quando ammorbidito. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. Infine, mix in the black beans.

Pour in the tomatoes, hot sauce and either some brine from jarred jalapenos, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.

Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. Il gusto per eventuali rettifiche di stagionatura. Serve with crusty bread or tortillas for dipping and scooping.

enchilada stew (6)

Gli “V” Parola: Ditelo. Mangia. Live it.

Skillet Cheesy Enchilada Stew
Autore: 
Tipo di ricetta: Entrata; Party Food
Cucina: Messicano
 
Ingredienti
  • For the Soy Curls
  • 4-6 oz. Butler Soy Riccioli
  • 1 cucchiaino. aglio in polvere
  • 1 cucchiaino. cumino macinato
  • 1 cucchiaino. polvere chile
  • 1 cucchiaino. paprika
  • 1 cucchiaino. origano secco
  • ½ cucchiaino. coriandolo macinato
  • ½ cucchiaino. sale kosher
  • ½ cucchiaino. pepe nero
  • 3 Tbs. Olio vegetale
  • For the stew
  • 1 Tbs. olio vegetale
  • 1 cipolla grande, tagliato a dadini
  • 2 peperoni, chopped
  • 4 spicchi d'aglio, tritato
  • 1 jalapeno, semi e tritati
  • 1 large bunch of broccoli, cut into florets and the stalks julienned
  • 10 oz. funghi, affettato
  • 2-15 oz. lattine di fagioli neri, sciacquati e scolati
  • 28 oz. crushed tomatoes
  • 1-2 cucchiaino. salsa calda
  • 1 cucchiaino. brine from jarred olives or jalapenos or apple cider vinegar
  • 2 cucchiaino. cumino macinato
  • 2 cucchiaino. polvere chile
  • 1 cucchiaino. paprika
  • 1 cucchiaino. origano secco
  • 1 cucchiaino. coriandolo macinato
  • Sale Kosher e pepe qb
  • 1 cup black olives, affettato
  • 6 slices Go Veggie Pepper Jack Cheese or 1 cup Go Veggie Mexican Blend
  • Toasted bread or tortilla chips for scooping
Istruzione
  1. Put the soy curls into a deep bowl and cover with hot water. Let sit 10 minuti fino a quando ammorbidito. Drain and gently squeeze out any excess liquid. Pat dry and toss the soy curls with the spices. Heat the oil in a deep saute pan. Cook the soy curls until browned and crisp, circa 5 minuti. Toss and cook until browned on all sides, di un altro 2 minuti. Trasferimento in una ciotola e mettere da parte. Cercate di non mangiare troppi. Buona fortuna con quello.
  2. Nella stessa padella, heat more oil. Add the onion and saute for 4 minuti, fino a quando ammorbidito. Add the bell peppers and cook for 4 minuti fino a quando ammorbidito. Mix in the garlic and jalapeno and cook for 1 minuto fino a fragrante. Add the julienned broccoli stalks and cook for 3 minuti fino a quando ammorbidito. Add in the broccoli florets and the mushrooms. Toss to mix all the veggies and let cook for a few minutes until the mushrooms start to brown. Infine, mix in the black beans.
  3. Pour in the tomatoes, hot sauce and either some brine from jarred jalapenos, pickles or green olives. If you don’t have that, use vinegar. Add in the herbs and spices and bring the sauce to a boil. Reduce the heat and let simmer for 10 minutes to let the flavors combine and the sauce thicken.
  4. Return the soy curls to the pot along with the black olives and toss to coat them with sauce. Tear the vegan cheese slices and top the stew with them. Cover the pot and let the cheese melt into the stew. Il gusto per eventuali rettifiche di stagionatura. Serve with crusty bread or tortillas for dipping and scooping.

(Visitato 601 volte, 1 Visite oggi)

, , , , , , , , , , , , , , , , , ,

4 Le risposte alla Celebrate Cinco de Mayo with this Skillet Cheesy Enchilada Stew

  1. NancyK Maggio 9, 2015 a 2:40 pm #

    Whoa, questo sembra incredibile! Will try it soon. 🙂

    • Rhea Maggio 11, 2015 a 5:18 pm #

      Hope you love it Nancy xoxo

  2. Jacqui Maggio 5, 2015 a 2:24 pm #

    I’m salivating just by looking at your photos! So yummy! !!

    • Rhea Maggio 11, 2015 a 5:18 pm #

      Thank you Jacqui xoxo


Contatore fornito da Orange County gestione immobiliare