|Ballpark Enchiladas: Sausage, Pepper and Onion Enchiladas with Beer-Cheese Sauce|
|My enchilada making station|
|Tortillas and Homemade Ground Sausage|
|A peek inside..|
Ballpark Enchiladas: Sausage, Pepper and Onion Enchiladas with Beer-Cheese Sauce
- 12 TortillaLand Tortillas (or other flour Tortilla)
- 2 cups Beer-Cheese Sauce (recipe follows)
- 1 lb homemade ground sausage (recipe follows)
- 1 cup Beer Caramelized Onions and Peppers (recipe follows)
Preheat oven to 375. Heat the tortillas according to the package. Spread a thin layer of the Beer-Cheddar Sauce onto one half of the tortilla. Top with about 2-3 TBS of ground sausage. Add about 1-2 TBS of the beer caramelized onions and peppers and roll, cigar-style. Place tortilla into a large, greased casserole pan. Repeat this process for all 12 enchiladas. Cover with the rest of the beer-cheese sauce and bake until the cheese bubbles and the tortillas turn golden brown.
For the sausage:
Makes 1 lb.
- 1 TBS fennel seeds
- Olive oil for the pan
- 2 cloves garlic, finely chopped
- 1 lb ground pork
- 4 fresh sage leaves, finely chopped
- The leaves from 1 sprig rosemary, finely chopped
- A pinch of crushed red pepper flakes (optional)
- Salt and Pepper
In a large skillet, toast the fennel seeds on medium heat until they just start to smoke and become very fragrant. Add just enough olive oil to lightly coat the pan and then add chopped garlic and a pinch of salt. Heat until garlic becomes soft, about 3-4 minutes. Add the pork to the skillet and season with salt and pepper. Add the chopped sage and rosemary. Cook the pork through and crumble into bits. Season with salt and add red pepper flakes (to taste, if using). Remove from skillet and set aside.
For the Beer Caramelized Onions and Peppers:
Makes about 1 cup
- 2 onions, sliced into half-moons
- Olive Oil for the pan
- Salt to taste
- 1/2 bottle of dark beer (I used a Porter)
- 1 TBS brown sugar
- 1 large red pepper, roasted, skins removed and thinly sliced
Add just enough olive oil to lightly coat the bottom of a heated skillet. Add the onions and a generous pinch of salt. Let them cook down, about 5-7 minutes on medium heat, and add the beer and brown sugar. Reduce heat to medium low and let the onions cook until they are caramelized and very soft. Add the roasted pepper and stir to combine. Set aside.
For the Sauce:
- Makes about 2 Cups
- 1 1/2 bottles of dark beer (I used a Porter)
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 TBS flour
- 4 TBS Dijon Mustard
Gently reduce the beer in a small sauce pan on medium heat until the alcohol has burned off (about 10 minutes) Combine the cheeses with the flour and toss gently to combine. Reduce heat to medium-low and gradually whisk the cheese and flour mixture with the beer. Add mustard and stir to combine until the cheese the cheese is all melted.