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Thread: Enchiladas Suizas

  1. #1
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    Enchiladas Suizas

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    ... 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

  2. #2
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    looks decadent!

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

  4. #4
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    Haha! Glad to have helped

  5. #5
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    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.

  6. #6
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    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.

  7. #7
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    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.

  8. #8
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    Quote 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.

  9. #9
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    Dec 2011
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    Cheers Paul, they were very tasty in Lasagne

  10. #10
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    looks great!

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