Uploaded on Dec 23, 2010
Windset Farms presents Chef Ned Bell. We're proud to showcase this quick and easy roasted eggplant and chicken enchiladas with a spicy pico de gallo that kicks it up a notch.
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1 Adagio™ Baby Eggplant, roasted and smashed
1 lb. chicken, cooked and shredded
2 cups mozzarella cheese, grated
small corn tortillas
Pico de Gallo Salsa
2 cups Concerto™ Grape Tomatoes, chopped
1 cup white onion, diced
1 cup Gusto™ Mixed Hot Peppers, seeded and finely diced
1/8 cup chopped cilantro
1 lime, juiced
For the enchiladas, cut Adagio™ eggplants in half and roast in a 375ºF oven until very tender and caramelized (about 30 minutes).
Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
Warm tortillas in the oven so they become soft and bendable.
Roll tortillas with chicken, cheese and Adagio™ eggplant.
Cover with more cheese and either bake or microwave until cheese is melted.
For the salsa, combine chopped Concerto™ tomatoes, onions and Gusto™ peppers.
Add salt, cilantro, olive oil and lime juice.
Pour over top baked enchiladas and enjoy.
Enchiladas can also be made with beef or shrimp.
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