A New Challenge

14 Jun

Last week I received a challenge.  No, it was not the photo challenge (which I won’t be posting today, I’ll explain tomorrow).  This one was a recipe challenge propositioned by the lovely Brooke over at Apt 345.  We both are newly obsessed with Pinterest – if you don’t know what it is, check it out ASAP – and have been “pinning” recipes like there is no tomorrow.  Here is our Pinterest Recipe Challenge:

*We can choose a recipe each week

*It must be a dinner recipe – baked goods or appetizers can be made, but are considered bonus items.

*We pow wow and choose the same recipe to make each week…ideally it is one we both have “pinned” to our boards since that most likely means we both find it appealing

*We don’t have to make it on the same day.

*We will both blog about it and invite others to join.

So, this weekend Brooke sent me an email suggesting a recipe for Roast Veggie Enchiladas from Perry’s Plate that we both had found on Pinterest.  It looked AMAZING, and not too complicated – perfect for a first challenge recipe.  I tend to follow recipes loosely (which we decided was ok for the challenge) so here is what I came out with:

Stacked Roasted Vegetable Enchiladas
adapted from Perry’s Plate’s version of  The Roasted Vegetable by Andrea Chesman

1 pasilla chile, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 small sweet potato, peeled and cut into 1/2-inch cubes
1 yellow bell pepper, cut into matchsticks
1 can (15oz) corn kernels, fresh
1 small sweet potato, peeled and cut into 1/2-inch cubes
3 small zucchini, sliced in half circles
1 medium onion, halved and slivered
1 can (15oz) corn kernels, fresh
Pam cooking spray
1 1/2 tsp ground cumin
2 tsp garlic powder
salt and black pepper
1/2 cup chopped fresh cilantro
3 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
10 corn tortillas, halved
3.5 cups shredded cheese (I used pepper jack)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place all of the veggies on a foil lined cookie sheet. Spray with Pam and sprinkle the cumin and garlic powder over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes (I probably did my closer to an hour since they had high water content) until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

—–

I decided this weekend that I would roast the veggies on Sunday, since that was the most time-consuming part, and then make it on Monday or Tuesday.  Here are the veggies after I roasted them:

yummmmmm

you entire day's worth of veggies in one serving!

After letting them cool, I put them in a Tupperware and the hard part was done.  On Monday, we decided we would have these, so all I did was pull out the veggies and the remaining ingredients and assemble.  My recommendations would be using a restaurant style salsa as opposed to pico de gallo to soften the tortillas a little more.  And I basically doubled the amount of cheese the was originally suggested, partly to entice Michael into feeling like it was more “mexican food-esque” than healthy fresh mexican.  Here is the finished product (once it got into bowls it was devoured immediately with 2nd servings had by both):

fresh and cheesy!

not the prettiest picture (my fault) but it was wonderful!

This was absolutely wonderful!  It definitely has the mexican taste and flavor, but not heavy and greasy like Mexican food can be.  And, if Michael goes back for 2nds, which he did, then I know I did a good job! 🙂  I will be eating this for lunch tomorrow and I am sure it will be even better!

Who wants to join in the weekly recipe challenge?! Come on…you know you are tired of the same old dinner menu…

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3 Responses to “A New Challenge”

  1. Natalie @ Perry's Plate June 18, 2011 at 9:44 pm #

    I’m so glad you enjoyed this recipe! Thanks for posting and I was honored to be a small part of your challenge 🙂

    • apieceofkelsey June 18, 2011 at 9:53 pm #

      It was so easy and so delicious!! And it was even better for lunch the next day!

  2. Brooke June 23, 2011 at 3:15 pm #

    Dude. We finally made this…so.freaking.yummy! Man, are we good first pickers or what?!

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