Stuart Webster’s Hot-Headz Enchiladas

by Guest Writer on February 26, 2012 · 0 comments

in Recipes

About a week ago I popped into one of my favourite suppliers The Chilli Shop in Brighton Marina to see Frank Jay the owner and pick up some supplies. Frank is a great person always has time for a chat and to suggest ideas on how to use any of the huge range of chilli based produce he sells. I was lucky enough to walk in just a he taken collection of a new sauce from Hot-headz and we spent a good while discussing its merits and how it could be used.

Stuart Webster's Enchiladas

Stuart Webster's Enchiladas

Who Dares Burns! Chipotle Con Queso is a brand new sauce and unique in the market place, in the most simple terms it is smoky chilli cheese sauce, I am informed that in the US it is used as a dipping sauce with Nachos which once you’ve tasted it makes sense, the initial flavour is a very mild, smooth cheese very subtle. As the cheese disappears you get a great big kick of smoked chill that builds in power and leaves the most enjoyable flavour in your mouth, to be honest I was shocked the idea of the sauce had initially done nothing for me. I’ve had several friends try it and everyone’s reaction is the same, initial shock at the idea and then a big smile once they’ve tried it, it just works.

I decided that just using it for Nachos wasn’t going to work for me so looked at some ideas for how to use this uniquely special sauce, Enchiladas seemed like the perfect solution so I set about creating recipe. And this is it.

Cooking time: 1 hour | Serves 2

Ingredients

  • 300g Lean minced beef
  • 1 Medium onion
  • 3 Cloves garlic
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Cayenne pepper
  • 1 Tin chpped tomatoes
  • 3 Medium tortilla
  • 1 Jar Who Dares Burns! Chipotle Con Queso
  • 200g Strong cheddar cheese

Method

Finely chopped the onion and garlic and add to a medium hot frying with the cumin, paprika and cayenne pepper, make sure the pan is large enough to take the mince and tomatoes. Soften the onions and garlic stir regularly; this stage should take around ten minutes.

Once the onions and garlic are ready add the mince, keep turning it over until the mince is brown all over than the onions and garlic are thoroughly mixed in. This should take around another five minutes.

Now add the tinned tomatoes, mix everything together and cook on a medium heat for around another 10-15 minutes. You want to cook off quite a lot of the liquid and insure all the ingredients have had an opportunity to combine flavours

Now simple follow the photos, put three tortillas into a baking dish as shown. Add the mince to fill each of the tortillas and fold over the tops to create little parcels. Cover with the jar of Who Dares Burns! Chipotle Con Queso and then finish with cheese.

Now place in an oven at 220c for around 10 minutes or until the cheese is golden and bubbling.

A huge thanks to Frank and the Chilli Shop for introducing me to this fab sauce, to Hot-headz for bringing it to the UK and Natalie for her help with developing this recipe.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

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