Enchiladas Frutas Recipe
1 (21 oz ) can of sugar free pie filling
6 (8in.) flour tortillas
1 t. ground cinnamon
1/3 c. unsalted butter or margarine
1/2 c. Splenda Blend sugar
1/2 c. firmly packed Splenda Brown sugar
1/2 c. water
1 t. vanilla Spoon the fruit filling eveny down the center of each tortilla. Roll and place seam side down in a lightly greased baking dish (I sprayed mine with PAM). Bring butter, sugars, cinnamon, and water to boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour over the enchiladas; let stand 30 minutes. Preheat oven to 350 degrees. Bake the enchiladas for 20 minutes. Serve with ice cream or whipped topping. Serves 4-6.
Mexican Peppers and Onions You need to choose peppers according to your taste for level of heat. If you like a little heat in your peppers, then you will need to get about 6 poblano peppers, roast them on the stove to char the outside of the skin and peel them. Then chop them up. However, the Alabama palate doesn't seem to be ready for that much heat in most cases...yes, there are exceptions. So the original recipe calls for hot poblano that has been roasted and peeled and chopped.
However, I used a milder pepper that is a large and long pepper...more like a mild banana pepper. I cannot see any reason why if you have peppers in your garden you could not mix the types. Mexican cooking is all about using what you have.
6 large peppers chopped in bite sizes
1 large onion either coarsely diced or sliced in rings.
1 cup of grated cheese....cheddar, Monterrey Jack or Mexican Combination ( I prefer the Mexican mixed cheeses already grated in the grocery.
Salt and Pepper to taste
1 T. cornstarch
3 T. butter or margarine or to taste
You boil the onions and the peppers together until tender. Drain. Reserve about 2/3 cup of water, add cornstarch, cheese, salt, pepper and butter and return to heat to make it thick.....then add the peppers and onions back into the sauce. Basically, you are just making a cheese sauce to go over the peppers and onions...you might have a different method that you like better and that is fine...It still works. You will have to make adjustments to suit your taste on this one, as I am just estimating and not really following a written recipe.
