I am REALLY behind on food blogs. On a recent trip to Santa Fe I fell in love with the cuisine (again) and I picked up a Santa Fe Cooking School cookbook. I can’t wait to make some of the recipes. After adapting this recipe I made some home made corn tortillas (next blog) and I will be making this again! I made this batch with corn tortillas I bought from a Mexican market but home made is a game changer. I have a tortilla press on my Christmas list. I did not make my own green sauce but used a brand I found in the store so it made this a quick and wonderful meal, even on a weeknight. This can be made vegetarian by omitting the chicken.
6 corn tortillas 1 small package (4-6 oz) Goat cheese – depending on how cheesy you want 8 oz package of Mexican shredded cheese (Monterey Jack, Cheddar, asadero) or more 8 oz shredded chicken 1 Jar of green enchilada sauce sliced avocado
Preheat oven to 350
In a mixing bowl, combine 3/4 of the goat cheese, chicken and 3/4 of the shredded cheeses.
Lightly grease a 9 x 13 inch pyrex dish. Pour half the jar of green enchilada sauce into the baking dish and spread evenly on bottom.
Preheat a skillet over medium-high heat. Place a corn tortilla in the pan and heat about one minute, Turn and heat for about another 30 seconds.
Fill the warm tortilla with the cheese mixture about half a cup down the middle. Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas. Cover with the remaining green sauce. Sprinkle with the remaining shredded cheese and goat cheese. Bake until heated through and cheese is bubbly and melting. About 25 minutes.
I served with sliced avocado, cornbread and a green salad
This wonderful recipe comes from a blog “The view from Great Island”. This is a great way to use up extra zucchini and squash. I want to make a roasted tomato version as well! Make sure your veggies are thinly sliced. A mandoline slicer is very helpful. I served this with a tomato salad.
1 cup flour
1/4 tsp salt
5 Tbsp unsalted butter, cold and cut in small pieces
5 Tbsp cold water
approximately 3 ounces spreadable goat cheese
1 small zucchini
1 small yellow squash
1 small new potato
thin slices of red onion about 1/2 a small red onion
salt and pepper
Parmesan cheese for sprinkling on top
Put the flour and salt in a food processor and pulse to combine. Add the chunks of cold butter and pulse about 25 times, or until combined and crumbly. Drizzle in the water while pulsing, and run the machine briefly until the dough comes together in a lump, this should not take more than 15-30 seconds.
Turn the dough out onto a floured surface and bring together into a flat round disk. Wrap in plastic and refrigerate for at least an hour.
Preheat oven to 400F
Slice the squash and potato on a mandoline slicer at set at 1/8 inch thickness. If you are using a knife, slice them as thin as you can so they are flexible and translucent.
Roll the dough out on a sheet of parchment paper that is cut to fit a baking sheet. Roll it to about a 12 inch circle, more or less.
Spread the soft goat cheese over the surface of your dough, leaving a border of dough free so you can roll it later.
Arrange your sliced veggies over the cheese, overlapping them. You will probably not need all of them, I made a fairly thin layer. Separate the rings of the onion slices and feather them over the top. Sprinkle some grated parmesan cheese on top.
Roll up the edges of the dough to meet the filling. Season with salt and pepper, and drizzle with olive oil. Note: keep your dough chilled at all times before baking. If you need to you can put the whole tray in the refrigerator while your oven heats up.
Bake for about 33-35 minutes, until the crust is golden brown. I like to take the parchment paper and set it right on the rack of my oven for a great crisp crust. If you have a pizza stone you can use that.
Slice and serve the tart hot or at room temperature.