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Olives spice up summertime recipes



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With the warm weather upon us, it is time for soaking up sun and enjoying savory summer meals. Olives make a great complement to chile-dipped corn tortillas and simple onion and cheese filling.

Layered Enchilada Bake

2 tablespoons canola/light-flavored olive oil

8 corn tortillas

1 cups onions, diced

2 cups red chile sauce,

recipe below

1 cup pitted black ripe olives, halved

3 cups grated medium Cheddar cheese

Garnishes:

cup crema mexicana

1 avocado, peeled and sliced

cup crumbled queso cotija

1 cup romaine leaves, cut in ribbons

2 teaspoons olive oil

pinch of salt

2 teaspoons red or white wine vinegar

cup pitted black ripe olives

Heat 1 tablespoon of oil in skillet over medium heat and sizzle tortillas on both sides for a minute. Drain on paper towels.

Continue frying the tortillas, adding a teaspoon of oil to skillet for each one. In remaining oil, sauté onions for 3 minutes removing raw flavor.

Dip a tortilla in the red chile sauce, laying it in an oiled, shallow casserole. Sprinkle onions, olives and cheese on top. Repeat for each tortilla. Press stack in middle, then around edges so everything sticks together. Pour remaining sauce around base of stack.

Preheat oven to 350F. Bake stack for 15 minutes. Garnish by drizzling crema in a cross over the top and letting run down the sides. Top with avocado slices and cheese.

Toss romaine with olive oil, salt, wine vinegar and olives. Arrange around bottom of Enchilada Bake.

Red Chile Sauce

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons dried oregano

teaspoon ground cumin

1 can (28 ounces) red chile sauce

1 tablespoon light brown sugar

Heat olive oil and sauté garlic for 1 min-ute, adding oregano, cumin and red chile sauce. Simmer for 15 minutes, then taste.

If the chile seems sharp, add brown sugar and simmer for 1 or 2 minutes.

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