Crispy Enchiladas with Smoked Cheddar Aioli

INGREDIENTS:6 6-inch corn tortillas
as needed, hot fry oil
6 oz. taco meat
3/4 cup Pepper Jack Cheese, shredded
½ tsp. cilantro, chopped
as needed, smoked cheddar aioli (recipe follows)

Smoked Cheddar Aioli (Yields about 3 cups):
1 Tbsp. butter
1 Tbsp. garlic, chopped
½ cup milk
2 roasted red peppers, seeded, chopped
3/4 cup smoked Che

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish