Ingredients
- 24 each 12" Spinach Herb Wrap (10251)
- 4 lbs. Flank Steak, raw, cut in half
- Flank Steak Marinade (for Hatch Green Chile Steak Enchiladas) see related recipe
- 2 cup Beef Stock
- 16 oz. Bell Pepper, thinly sliced
- 16 oz. Onion, thinly sliced
- 5 cup Hatch Green Chile Queso Sauce see related recipe
- 1.5 lbs. Flame-Roasted Corn And Black Bean Blend, frozen, warm
- 1 cup Creamy Poblano Rice see related recipe
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- 1 cup Soy Sauce
- 1/4 cup Sesame Oil
- 1/4 cup Rice Wine Vinegar
- 1 tsp. Ginger
- 1 tsp. Garlic, minced
Directions
- In mixing bowl, combine all ingredients; stir well.
Ingredients- 1 Tbsp. Oil
- 4 each Garlic Cloves, minced
- 1 lb. Shredded Monterey Jack Cheese
- 1.5 lbs. Loaf Pasteurized Prepared Cheese Product, cubed
- 1 qt. Half & Half
- 1 cup Hatch Green Chiles, seeded, peeled, chopped, roasted
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
- 2 oz. Butter
- 2 tsp. Kosher Salt
- 3 cup Long Grain Rice
- 24 fl. oz. Heavy Cream, reduced by half
- 6 each Poblano Pepper, 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.
