Dinner: January 29, 2007
Rather un-photogenic, but darn tasty. Inspired by Rick Bayless' yummy braised chard and caramelized onion taco recipe, I decided to stuff a similar filling (onions, braised kale, aged goat cheese) into enchiladas sauced with a mixture of fire-roasted tomatoes and chipotles. A little more cheese on top, a drizzle of creme fraiche, and some black beans on the side, and we had dinner.
I was in a rush and didn't fry the tortillas before I stuffed them, so they cracked a bit in the oven, but the way the flavors worked together made up for the fact that the dish wasn't all that pretty. I'll definitely do this again when I'm not in such a rush to get dinner on the table.