Tag Archives: tex mex

Enchilada Meatball Sub

When a Turkey and Swiss just won’t cut it…I give you THIS!  Now, like most sane adults, I’m a sucker for a meatball sub, hoagie, grinder..whatever.  They’re gooood no matter what you call your sandwich!  The last time I played around with the ever popular recipe, I tweaked it with a cheddar and barbeque flair (try that one too please….ughhh sooo good).  However, THIS TIME, I’m giving it that TexMex flavor and turning the great state of Texas’ favorite enchilada into a handheld vessel.  Genius you say?  Yes.  Yes it is.

Now, you do not have to use the enchilada flavored meatballs to make only a sub sandwich.  By all means, use them on their own with a plate of rice, refried beans, warm tortillas or chips…wrap them in a large flour tortilla with extra enchilada sauce and beans or place them on a platter alongside toothpicks for a great appetizer!  No disappointment will follow.

* I used Oaxaca Cheese for my meatballs (Mexico’s version of mozzarella), but feel free to use any of your favorite melty cheese! I.e. Monterey Jack, mozzarella, cheddar blend, Pepper Jack, etc.

The Starting Lineup

  • 1-1/2 to 2 pounds ground beef
  • 15 ounce can enchilada sauce, divided
  • 3/4 cup panko bread crumbs
  • 2 eggs
  • 1 jalapeno, diced (I kept seeds in on for mine)
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup cilantro, rough chop
  • 2 tsp each: cumin, chili powder, Mexican oregano
  • 2 cups shredded cheese (I used Oaxaca cheese), to top

If making into sub sandwiches:

  • Bakery roll or Torta bread
  • Avocado/guacamole
  • Pickled onion
  • Jalapenos, sliced

Preheat the oven to 350 degrees and lightly grease a 9×13 casserole dish.

In a large bowl, combine the ground beef, 1/4 cup of the enchilada sauce, panko, eggs, jalapeno, onion, garlic, cilantro and spices until just incorporated.  I just use my good ol’ hands for this and no need to overwork.

Using an ice cream scooper or again, your hands as I did, make about 2″ balls and place into the 9×13 dish.  *Try to make them relatively the same size for even cooking.  You can always add/take away the meat mixture to make even.

Pour the remaining enchilada sauce overtop all of the meatballs and cover with foil.  Bake in your 350 degree oven for 30-35 minutes.  Uncover and add the cheese overtop, bake uncovered for 10-15 minutes more.

Serve warm straight from pan with a side of rice, beans and tortillas OR turn into a monster sub sandwich with Mexican inspired toppings of your choice!  Enjoy!

EnchiladaMeatballs

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Spicy Shredded Chicken & Cheese Stuffed Poblanos

I was in the mood for a Chilé relleno, but didn’t want the heaviness that goes along with such a meal.  These stuffed poblanos have a fresher taste since they’re only roasted instead of fried and contain only a couple of simple ingredients!  A nice light take on a Mexican fave!

*Use whichever flavor or cut of cheese you prefer. I used cheese sticks because they’re were handy and the exact flavors I was wanting.

*When I say red sauce, I do NOT mean enchilada sauce..though you’re welcome to try!  I’m thinking more along the lines of that super spicy sauce you get a Mexican restaurants in the smaller dish or from the kitchen.  Basically a spicy, thin salsa.  Make sense??

The Starting Lineup

  • 2 cooked chicken breast, shredded (rotisserie, poached)
  • 4-6 poblano peppers, roasted (skin-peeled)
  • 6-8 Cheese sticks (I used a mix of pepper jack & manchego)
  • 1/4 cup spicy red sauce (homemade, HEB, el Pato, etc)
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • Evoo
  • Kosher salt & pepper

Garnish

  • Mexican crema or sour cream, more red sauce, cilantro, limes.. 

Assuming that your chicken and poblanos are already prepped and ready to go (shredded/chopped and roasted/peeled), we’ll start with the onions!

 In a sauté pan heat about 1Tbsp of EVOO to medium heat.  *You always want your oil hot before you add in your ingredients.  Add in the 1/2 of a diced onion into the pan and allow to sweat down a bit while stirring.  After about 3-5 minutes and in the minced garlic.  Cook both of these together for just 1 minute and remove from the heat.  Burnt garlic is sooo not good!

 Transfer the cooked down onions & garlic to a large bowl.  Along with those you’re going to add in the cooked chicken, the spicy red sauce and a pinch each of kosher salt & pepper.  Feel free to add more red sauce if you’d like, you just don’t want it too wet.

   On to the poblano peppers…after the blistered skins are removed, make a couple inch slit into just ONE side.  Do NOT cut all the way through.  With a small spoon carefully scrape out as much of the seeds as you can.

 Next, place half of a cheese stick into the poblano (I used pepper jack here).  Next add a good size scoop of the spicy chicken mixture into the poblano.  Finally, top with 1 more cheese stick (I used manchego, melts beautifully, and just cut in half for two pieces).  Place the finished stuffed peppers onto a baking sheet or baking dish.

   Place the stuffed poblano peppers into your oven set on broil.  Have the rack about 6″ under your broiler and watch closely, as this will only take a few minutes.

Once the cheese is ooey-gooey they’re ready to devour!  Serve along side a light rice or beans and garnish with a Mexican crema/sour cream, more red sauce, cilantro and a lime!  Enjoy!!

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