Home is where the heart is… and my heart is in my stomach.
Photo: 505 green chile sauce. Be still, my heart.
It’s finally cooling off here in Florida, and I’ve had a singular craving for the past few weeks: the really good green chile sauce that’s available all over the Southwestern United States. I want to pour it over enchiladas, and serve it atop scrambled eggs, and eat bowl after bowl full of i t–just plain, or accompanied by perfectly cooked pork chunks (even though we attended Veg Fest the other day and am currently off meat. Again.)– and pretend I’m sitting in my mom’s kitchen, watching the snow fall. And although I’ve searched far and wide for a recipe that tastes the way I know it can, all of my attempts have all fallen short.
But yesterday afternoon, a giant case of the 505 green chile sauce that I’ve missed since we left Colorado a few years ago magically showed up at our front door (thanks, mom :)). And while it’s pretty safe to bet that I’m probably more homesick for home than for green chile sauce, last night’s super-simple enchiladas– created out of pantry staples, leftovers, and the magical green chile deliciousness that I’d bathe in, if I could– did exactly what only comfort food can: it transported me back, just for a minute, to that place I’ve been missing so much.
Dmitri’s already telling me to slow down; he’s sure that we’ll get sick of our stash soon if we eat too much of it this week. But because I can’t imagine cooking pasta or pizza or risotto with
12 11 10 full bottles of sauce in the pantry, here’s what’s on the menu tonight. With a salad, of course. And a side of treadmill.
Easy Chilaquiles from 505’s website (yes, this is a real recipe :).)
- 2 cups tortilla chips (this is a good recipe for old or stale chips*)
- 2 cups 505 Green Chile Sauce
- 1 cup shredded white cheese (queso, quesadilla or mozzarella)
- Oil for panLightly coat a medium frying pan with oil. Heat over medium-high heat and add in tortilla chips. Quickly pour sauce over chips and reduce heat to medium-low. Simmer chips in sauce (but do not stir them) until the chips have absorbed enough liquid to become soft. Sprinkle cheese on top and let cheese melt. Serve immediately.Serves 2.