Enchiladas

The word enchilada in Spanish means "inspiced". Not "in spice", but something can become spiced. It's a fun word, and a super fun thing with their language! They can just make up words easily, thus enabling them to express something a little more easily, more compact...ly...

One time at a Mexican restaurant here in the States my husband and I saw an item on the menu described as encebollado -- "inonioned". Cute.

Anyway, I'm going to teach you to make a REAL Enchilada. The way a real, true-blue Mexican would. In their home. Not just at a Tex-Mex restaurant! At anytime of the day, too. Enchiladas are not restricted to dinner only... As most countries around the world do not restrict meat and vegetables to dinner only either. Most people around the world don't have the luxury of eating whatever they want at any point of the day. Most people, the world over, eat what they have on hand at every meal and are grateful to keep their children nourished.

'nuff soap box! On with the food!

WHAT YOU NEED:

Sauce... leftover Mole is good =)

Corn Tortillas

Queso Quesadilla (Easy to find! If it's not at your grocery store, go to a local tienda)

If using a green sauce, top with Lettuce and Queso Fresco (ONLY use the packaged, pasteurized kind!!! Again, if not at the store, go to the tienda)

Slice Queso Quesadilla.
Fold corn tortilla in half.

Fill a saucepan or skillet with sauce.
Keep on low-medium heat.
Dip proto-quesadilla in sauce.

Fold some of the sauce over the folded tortilla.

Yep... Just like that!

Cook in sauce ONLY for a minute or two -- until sauce bubbles slightly. All you're doing is melting the cheese inside and "inspicing" the tortilla =)

It'll look like "schlopp schlopp, beautiful schlopp"... but without the cherry on top ... and it's okay if it looks messy! All Mexican food looks messy. If it actually tastes good =)

(I'm sure he really enjoys this on my blog!)

... My wonderful husband has enjoyed THREE straight meals involving Mole sauce over the past 24 hours!!!