ジャックフルーツエンチラーダ | ブラックストーングリドル

ジャックフルーツエンチラーダ | ブラックストーングリドル

This week, Jess shows you how to make some enchiladas right in the Blackstone Pizza Oven. Paired with some Spanish rice, these jackfruit enchiladas are delicious in all their cheesy goodness!

Jackfruit Enchiladas
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
• 2 packages shredded jackfruit (or you can use 2 cans, you’ll need to shred with a fork)
• 1 bag frozen corn (I used roasted corn kernels from Trader Joes)
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 4 cups Monterey Jack cheese, shredded (this is the large block)
• 1 cup heavy whipping cream
• 1 can diced green chiles
• 1 cup vegetable broth
• ¼ cup sour cream
• ¼ cup whipped cream cheese
• 1 cup sharp cheddar cheese
• Optional: vegan chicken-less seasoning (I used Trader Joes)
• Four tortillas
• Taco seasoning of choice (I used Fire & Smoke Society Charred Chile & Lime)
• Optional garnish: chopped cilantro, fresh lime juice
Directions
1. In a large bowl combine vegetable stock, chicken-less seasoning (to taste), heavy whipping cream, sour cream, cream cheese, green chiles, 1 cup Monterey jack cheese.
2. Heat Blackstone griddle to medium low. Sauté jackfruit, corn, black beans and red onions. Season with your favorite taco seasoning. Once cooked through, and onions are softened, remove from griddle and place in medium size bowl. Add 1 ladle of the white sauce mixture, 1 cup of shredded Monterey jack cheese, and combine.
3. Heat Blackstone pizza oven to lowest setting (around 450˚). In a square pan, add 1-2 ladles of the white sauce mixture. Fill flour tortillas with jackfruit mixture, roll up and add seam side down to pan. Once pan is filled with enchiladas, add additional 1-2 ladles of white sauce mixture on top. Sprinkle 1 cup shredded Monterey jack cheese and 1 cup shredded sharp cheddar cheese over top and transfer to pizza oven to bake. Bake until bubbly and cheese has slightly browned on top (around 8-10 minutes).
4. Garnish with chopped cilantro and serve with a side of Spanish rice and lime wedges. Enjoy!