Kitchen Experiment: Refridgiladas
I am heading out of town on Wednesday and would love to give my fridge a good clean send off. I set out from work tonight brainstorming whatever can I make with just about nothing. Here’s what transpired.
Nuke 3 fake chicken buffalo wings, chop.
Slice 1 scallion.
Chop 2 green olives.
Chop remaining 1/3 tomato.
Warm up some frozen corn in butter.
Combine together with chive cream cheese until gooey.
Then start on the sauce by melting 1 T butter.
Add 2 T flour to make a roux. Add S&P.
Add enough skim milk to make a not-too-thick sauce.
Add ranchero sauce, Adobo seasoning, chili powder.
Toss in some finely grately parmesan cheese.
Finish with more chive cream cheese.
Limpen 8 corn tortillas on a sprayed griddle.
Scoop on some of the filling.
Roll up in a sprayed 8×8 pyrex. Top with sauce.
Bake for 15 minutes or until bubble and golden.
Serve with yellow rice and try not to eat the whole pan. This dish is super yummy but not especially low fat.
Posted on March 19th, 2007 under Food by StarXLR8.
Comments
Comments
Comment from Jonathan T
Time: March 20, 2007, 7:27 am
Mmmm…cream cheese.
Pingback from midwest neurotica | recipes » Refridgiladas
Time: March 31, 2007, 6:44 pm
[...] midwest neurotica ยป Kitchen Experiment: Refridgiladas [...]
Pingback from midwest neurotica » Best Tex-Mex Outside of Texas
Time: April 10, 2007, 7:04 pm
[...] Having spent 14 years of my life in Texas, I developed an appreciation of fine (read: hole in the wall) Tex-Mex cuisine, cheese enchiladas in particular. I once set out on a personal mission to taste this wonderment of cheese, tortillas and red sauce in every city I visited. (If only there were blogs back then!) In the past few months, I’ve chronicled my adventures making Creamy Buffalo Wing Enchiladas, Green Chile Chicken Enchiladas and Cheese Enchiladas. Of course, none truly compare to the drowned-in-sauce, cheese-filled, fried-tasties of my past. Until tonight. [...]
Leave a comment