We usually go out for Valentine’s Day, but since funds are a little tight this year we decided to stay in and cook for each other. I requested Mike’s potato enchiladas, one of the first dishes he ever made for me. They are dee-lish. And I decided to make chocolate-dipped strawberries because, well, I don’t think I need to explain myself.
We also remembered that stuck in the back of our fridge was a bottle of $45 champagne (and it’s actually made in Champagne) that we never opened. Man, was it good, especially with a couple of strawberry slices dropped in.
Should you ever want to make the potato enchiladas, know that it’s a time-consuming process, and you will be left stealing bites of stuffing out of the bowl and staring longingly at the oven door, even if you do have guacamole to snack on. I’m just sayin’.
2 cups golden potatoes, boiled and diced
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1/4 cup fresh cilantro chopped (dried is fine in a pinch, just use less)
1/2 teaspoon salt
3/4 cup sour cream
8 corn tortillas
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
pinch of black pepper
pinch of salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
6 ounces of tomato sauce (we used a little leftover pasta sauce)
1 1/2 cups of water
While you’re boiling the potatoes, make the sauce: Heat oil in a large saucepan over medium heat. Add the onion and garlic and saute for a couple minutes. Add the oregano, chili powder, basil, pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes until it thickens a bit.
After you’ve drained the potatoes and let them cool a bit, combine the first 7 enchilada ingredients in a large bowl and mash them up good with a potato masher.
Spoon equal amounts of potato mixture into tortillas and roll up. If you’re crazy like Mike, you will have made your own tortillas with masa flour and a tortilla press that weighs a ton.
Place enchiladas seam-side down in a shallow baking dish. Top with enchilada sauce and sprinkle with cheddar cheese. Bake in a preheated 375 degree oven for about 15 minutes, until cheese is melty.
As for the chocolate-dipped strawberries, you don’t even need a recipe really. I unwrapped a package of Dove dark chocolates and tossed those in a bowl with some leftover Hershey Kisses.
Then I microwaved it on 50% power for about 3 minutes, stirred it up and called it good.
After you dip the strawberries, lay them on parchment paper and stick them in the fridge to cool. These were divine, as good as any I’ve bought at a chocolaterie. I don’t even want to tell you how many of these we ate.