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Enchiladas Suizas

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  • Enchiladas Suizas

    ... kept paleo.



    From Wikipedia: "Suiza, or Swiss, is an adjective that indicates the dish is topped with a white, milk or cream-based sauce, such as Béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese."

    We'll be keeping this paleo with cream cheese pancakes to wrap around a spicy stuffing and a flourless cheese sauce over.

    Keep reading ... living in the ice age: Enchiladas Suizas
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2
    looks decadent!

    Comment


    • #3
      Ohhhhhh, I love enchiladas suiza. I could kiss you for creating a paleo hack!

      Comment


      • #4
        Haha! Glad to have helped
        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

        Comment


        • #5
          Oh. My. God. My husband is going to sell his soul for those. I am doing it for Valentine's or something!!!
          My Journal: http://www.marksdailyapple.com/forum/thread57916.html
          When I let go of what I am, I become what I might be.

          Comment


          • #6
            I made your cream cheese pancakes the other day to use as Lasagne sheets as you've done. Kept breaking when flipping though, any tips? I'm thinking maybe I tried to flip them too soon.

            Comment


            • #7
              The accompanying sour salad worked very well: living in the ice age: Marinated Mushroom Side

              When it comes to sauces, I find reducing cream and adding in cheese works very well. Mild cheese can be included in bechamel sauces for thickening without really affecting the flavour too much.
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

              Comment


              • #8
                Originally posted by Baloo View Post
                I made your cream cheese pancakes the other day to use as Lasagne sheets as you've done. Kept breaking when flipping though, any tips? I'm thinking maybe I tried to flip them too soon.
                I use about half a cup of batter per 6" pancake. The pancake should be practically cooked through before gently lifting, by inserting a palette knife underneath to release from the pan, and turning over. If it does rip, you can patch it us with a tiny bit more batter once flipped. By "practically cooked through", I mean the batter on the uncooked side should be wet, but just about to turn.

                Cooled, they seem to have more pliability, but they still need to be handled with some care.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

                Comment


                • #9
                  Cheers Paul, they were very tasty in Lasagne

                  Comment


                  • #10
                    looks great!

                    Comment


                    • #11
                      All right! I did not do enchiladas, but I used the recipe to make 'tortillas' and quesadillas from them. Basically I used 3/4 cup egg whites per 4 oz of cream cheese. After I figured out how much I need per crepe, and that I need copious amount of coconut oil for each crepe & can only use non-stick pan, it went like a charm! 8 oz of cream cheese turn out about 12 crepes on a small pan (I assume about 6 inches). I simply put cheese and filling into each crepe, folded it and put under broiler to finish up. My kiddo liked them, and so did my hubby. Hurray, tortilla/quesadilla whining resolved!

                      Thank you very much for the idea!
                      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                      When I let go of what I am, I become what I might be.

                      Comment


                      • #12
                        Nice one! Glad it worked out.

                        Per 1 ounce of cream cheese and 1 egg, I get a couple of pancakes. My "trick", if you like is to pour the batter, let it sit, let it sit and then let it sit a little more until the uncooked side is just about to turn, then get a palette knife under to release it from the pan. Lift and flip carefully, re-sealing and rips with more batter.

                        Dry frying works out, but don't let the temperature get too high and do let the pancake sit for a good while in there. Heavy bottomed pans work out best.

                        The self-same batter works out well with some blueberries mixed in, then dropped into a hot pan, more as a muffin, so 3" wide? Cook slower than the pancakes and flip over to seal off the other side. Drop into a chef's ring to maintain the size if the mix is a bit sloppy. Adjust the sloppiness with more cream cheese - straight-up mascarpone is the best. We'd call these "drop scones" in the UK.
                        Paul
                        http://www.pjgh.co.uk
                        http://www.livingintheiceage.co.uk

                        "... needs more fish!"

                        Comment


                        • #13
                          I think I love you!
                          Durp.

                          Comment


                          • #14
                            I was able to work them just like crepes, actually - swirl the batter around the pan, and once the top-side was dry, and there was enough oil on the bottom, they flipped with no problem whatsoever.

                            On my first try, with too much batter it does go fluffy, so oven-baked pancakes are perfectly possible - and they will turn out similar to the drop scones. My folks do not like fruit in their pancakes though.

                            My next project is to actually make my own cream cheese from yogurt, but i was wondering if it will work with quark? It would be of much higher nutritional quality than cream cheese made from yogurt, I think.
                            My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                            When I let go of what I am, I become what I might be.

                            Comment


                            • #15
                              RitaRose - you make me blush

                              Leida - Check out labne: Strained yoghurt - Wikipedia, the free encyclopedia - that's a simple method of making cream cheese from Greek yoghurt. This will be perfect! As for quark, only one way to find out. It might turn out to be the perfect ingredient.
                              Paul
                              http://www.pjgh.co.uk
                              http://www.livingintheiceage.co.uk

                              "... needs more fish!"

                              Comment

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