Maxim CM5, Руководство пользователя, Страница: 18 / 24

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Mexican Enchiladas
12 corn meal crepes
1 lb. ground beef
1/2 cup chopped green or yellow onions
10 pitted ripe black olives, sliced
1 teaspoon salt
1 clove garlic, minced
1-2 teaspoons chili powder
1-3/4 cups cubed sharp cheddar cheese
Sauce:
1 16 oz. can tomato purée or sauce
1 6 oz. can tomato paste
1 small onion, minced
1 teaspoon salt
2 teaspoons sugar
1 clove garlic, minced
1-2 teaspoons chili powder
Preheat oven to 350ºF. In large skillet, cook ground beef and onions
until onions are soft and meat is browned. Remove from heat, drain
excess fat. Stir in olives, salt, garlic, chili powder and 1 cup of
cheese. Place 1-2 heaping spoonfuls across center of each crepe,
brown side out. Place seam side down in buttered 9" x 13" baking
dish. Pour sauce down center of crepes. Bake 20-25 minutes or
until hot and bubbly.
To make sauce, combine ingredients in saucepan. Bring to boil
and simmer for 10 minutes. Stir in remaining 3/4 cup cheese. Taste
for seasoning. Add extra chili powder if desired.
Serving and Hints
Serving
Starting with a pile of flat crepes, you can use them in a number of
ways, depending on whether you want a simple sauced or a fancy
filled crepe. They can be served cold, warm, or hot, baked, broiled,
or crisp-fried in oil. Here are some ideas on handling crepes. See
recipes for ways to use various shapes.
Quartered. . . Crepes are folded into quarters when served plain (or
spread with thin filing) and served in sauce, or used "hot off the
Pan" for dipping in an appetizer dip.
Rolled. . . Fill with a few spoonfuls of an entrée or dessert mixture
and quickly bake or broil, fill with cold mousse, ice cream, or
whipped cream.
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