Ingredients
- 24 Each 12" Spinach Herb Wraps (10251)
- 4 Lbs. Flank Steaks, raw cut in half
- Steak Marinade (for Hatch Green Chile Steak Enchiladas) see related recipe
- 16 Oz. Bell Peppers, Slices , thin
- 16 Oz. Onion, Slices , thin
- 5 cup Hatch Green Chile Queso Sauce see related recipe
- 2 cup Beef Stock
- 1 cup Creamy Poblano Rice see related recipe
- 1.5 Lbs. Flame-roasted Corn and Black Bean Blend , frozen , warm
Directions
- Preheat conventional oven to 350°F.
- Combine flank steak and marinade in a zip top bag, toss to coat and marinate under refrigeration for 2 hours.
- Preheat open flame grill to medium-high. Remove steak from marinade and grill to medium doneness. Let rest and slice thin against grain. Combine sliced steak with peppers, onion, and beef stock; braise for 30 minutes or until meat is tender, remove from oven and cool.
- To make enchiladas, ladle 2 cups Hatch Green Chile Queso into full size sheet pan and spread evenly. Place Mission® Tortilla on a flat work surface, top each with 4 oz. steak and pepper filling and drizzle with 1 tablespoon each Queso Sauce, roll and place in 3 rows of 8 into pan. Top with another 3 cups of Queso Sauce, cover and bake for 20 to 30 minutes or until heated through.
- To plate, portion 1 cup Creamy Poblano Rice on plate and top with 2 steak enchiladas, top with 2 oz. flame-roasted corn and black beans
Ingredients- 5 cloves Garlic, minced
- 1/2 tsp. Ground Cumin
- 1/4 cup Lime Juice
- 1 tsp. Red Pepper Flakes
- 1/4 cup Fresh Cilantro, stemmed and chopped
- 3/4 cup Olive Oil
Directions
- Combine all ingredients in a large bowl.
Ingredients- 1 Tbsp. Oil
- 4 Each Garlic Cloves, minced
- 1 Qts. Half & Half
- 1 cup Hatch Green Chiles, Roasted, seeded, peeled, chopped
- 1 Lbs. Monterey Jack Cheese, Shredded
- 1.5 Lbs. Loaf Pasteurized Prepared Cheese Product, Cubed
Directions
- In sauce pot, heat oil over medium heat, add garlic and sauté for 2 minutes or until fragrant. Add remaining ingredients and stir until combined and completely melted.
Ingredients- 24 Fl. Oz. Water
- 24 Fl. Oz. Heavy Cream, reduced by half
- 2 Oz. Butter
- 2 tsp. Kosher Salt
- 3 cup Long Grain Rice
- 6 Each Poblano Peppers, roasted, peeled, seeded, and diced
Directions
- Heat water, cream, butter and salt, in medium saucepan and bring to boil over medium heat.
- Once boiling, add rice, stir, lower heat to medium-low, cover and simmer 25 minutes.
- Add reduced cream and diced poblano peppers and stir to combine. Reserve warm.
