Grilled some pork loin on Thursday to 140 internal:
Wanted to use the last of the leftovers tonight. Got a package of my Hatch Charger green chiles out of the freezer and decided to do some salsa verde enchiladas.
For the salsa verde, I oven roasted some tomatillos, onion, garlic and jalapenos (grocery store was out of poblanos, unfortunately). That went into the blender with some cilantro and the secret ingredient: spinach! We had lots from our CSA basket, so I decided it would work.
Chopped up the pork and even more spinach and each enchilada got some salsa, some pork, some cheese and some spinach.
My wife doesn't care for corn tortillas, so there are some enchiladas in flour tortillas. Don't shoot me. Salsa and spinach went under the enchiladas and on top, along with more cheese and pork.
And then the oven did its magic.
This was some good eating.
And the good news is that there is enough left for another dinner.
Wanted to use the last of the leftovers tonight. Got a package of my Hatch Charger green chiles out of the freezer and decided to do some salsa verde enchiladas.
For the salsa verde, I oven roasted some tomatillos, onion, garlic and jalapenos (grocery store was out of poblanos, unfortunately). That went into the blender with some cilantro and the secret ingredient: spinach! We had lots from our CSA basket, so I decided it would work.
Chopped up the pork and even more spinach and each enchilada got some salsa, some pork, some cheese and some spinach.
My wife doesn't care for corn tortillas, so there are some enchiladas in flour tortillas. Don't shoot me. Salsa and spinach went under the enchiladas and on top, along with more cheese and pork.
And then the oven did its magic.
This was some good eating.
And the good news is that there is enough left for another dinner.
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