Monday, April 18, 2016

Panchiladas with Red Chile Sauce


Now that my sauce book is completed, I'm having fun coming up with new ways to use the sauces. Sometimes I get weird food ideas in my sleep. Sometimes they work. Quesadillas are delicious enough already, but this slightly fancier version is amazing. It's kind of like an enchilada you cook in a frying pan. Panchiladas! We had them two nights in a row, and then made them for friends over the weekend. Rave reviews. Do try this at home.


Start with a batch of Red Chile, which you already have the recipe for in your copy of Change Your Sauce, Change Your Life. If not, get it here! Or, sigh... buy a can of enchilada sauce. It won't be as good as what you make from scratch, but you'll still be well fed.

Then either make some Basic Nut Cheese, or Spicy Cashew Cheese Spread, or use your favorite vegan melty cheese. A good alternate to cheese of any kind is refried beans. If you go that way, leave out the pinto beans listed below - unless, of course, you like things super beany.

Saute some chopped veggies, such as zucchini, yellow squash, onion, and red bell pepper, stirring in a little of your Red Chile at the end of cooking - just enough to coat and season.

Open and drain a can of sliced black olives and a can of pinto beans.
Have some washed baby spinach ready to grab for the filling.
Pour some Red Chile sauce into a dish large enough to dip a tortilla in.


Heat a non-stick skillet to medium-low. Add a little bit of oil to the pan.
Now dip a tortilla (I used whole wheat) in the Red Chile, coating both sides. Let some of the excess drip back into the dish.

Lay the dipped tortilla into the hot pan and let it cook for about 3 minutes, or until it starts to brown a little bit, and is firm enough to handle.

Using a large spatula, flip the tortilla.
Quickly spread or sprinkle some cheese (or refried beans) onto the entire surface.
Place some cooked veggies, beans, olives, and spinach on half of the tortilla only.
Cover the pan with a lid and cook for about 2-3 minutes, until the outside is nicely browned and the sauce is dry.
Use your spatula to fold the empty side of the tortilla over the full side, and carefully slide your finished Panchilada onto a plate.
Garnish with a squiggle of vegan crema or sour cream and some avocado.
Repeat the process until everyone's been fed.


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Red Chile, Crema, and Sour Cream recipes are all in my book! Get one and make some notes of your own!





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