For Immediate Release: Sept. 6, 2016
Contact: Marilyn Wentz 303-594-3827 or admin@coloradoproduce.org
Celebrate Potato Harvest with Colorado Smoked Potato Enchiladas
The Colorado Fruit & Vegetable Growers Association (CFVGA) is pleased to present another series of produce-focused recipes created by Chef Jason Morse, 5280 Culinary. Chef Morse presents a how to video and written recipes for three recipes: Colorado Smoked Potato Enchiladas and side dishes Colorado Onion & Corn Relish and Colorado Lettuce Slaw.
“This enchilada recipe combines smoked potatoes, red and green enchilada sauces and three cheeses for a simple but satisfying dish. Recipes for the onion and corn relish and lettuce slaw provide a sweet pungency and go well with the enchiladas,” said Chef Jason. “With Colorado’s produce harvest in its peak, now is really the time to be purchasing and preparing food made from fresh produce.”
Potato harvest has been underway for several weeks in northern Colorado, and potatoes from the San Luis Valley will begin to be harvested by mid-September. An average sized potato has 3 grams of protein but zero cholesterol. Potatoes also are a good source of potassium, containing more than a banana, and supplying about 18 percent of the recommended daily amount. They also contain nearly half the recommended daily amount of Vitamin C.
“Chef Jason really hit this one out of the park with these recipes,” said CFVGA President Robert Sakata, Sakata Family Farms, Brighton, Colo. “Colorado Smoked Potato Enchiladas is a delicious dish, perfect for the potatoes and other produce now available from Colorado growers.”
In addition to the enchilada recipe, Chef Jason demonstrates how to make Colorado Onion & Corn Relish, using cider vinegar and Jalapeno jelly to give the relish kick with a little sweetness. Another side dish to the enchiladas is Colorado Lettuce Slaw, made with Romaine (or any firm type of green), garlic, oil, lemon juice and seasonings. It is simple, low-calorie and delicious.
See the video depicting preparation of the three dishes at: https://coloradoproduce.org/produce-recipes/ For these and other great produce recipes, check out the CFVGA Facebook page at: https://www.facebook.com/CFVGA/
View https://coloradoproduce.org/produce-directory/ for a directory of Colorado growers by produce item. View https://coloradoproduce.org/health-nutrition/ for information on selection, storage, nutrition and recipes.
Photo and recipes follow.
Colorado Mashed Potato Enchiladas
Serves 6-8
Ingredients:
- 1 recipe Colorado Smoked Mashed Potatoes (recipe below)
- 16 (soft) yellow corn tortillas
- ½ cups shredded Jalapeno jack cheese
- 1 cup red enchilada sauce
- 1 cup green enchilada sauce
- 1 cup shredded Cheddar cheese
- ½ cup fresh, grated Cotija cheese
- 2 tablespoons finely chopped cilantro
Directions:
- Preheat your oven to 400 degrees.
- Spray a 9×13 casserole pan with non-stick spray.
- Spread half the red and half the green enchilada sauce onto the bottom of the pan.
- Warm the mashed potatoes to help with filling the tortillas.
- Using a pastry bag fill each tortilla (in the center) with approximately 4 tablespoons of mashed potatoes.
- Top the mashed potatoes with 4 tablespoons of the shredded Jalapeno jack cheese.
- Roll the tortilla to form the enchilada and place into the casserole pan.
- Follow that above steps for the remaining tortillas.
- Top with the remaining red and green enchilada sauce.
- Mix the Cheddar and Cotija cheeses with the cilantro and top the enchiladas with mixture.
- Place dish of enchiladas in oven and bake at 400 degrees (uncovered) for approximately 15-17 minutes or until sauce is bubbling and cheese is golden brown.
- Using an oven mitt, remove the enchiladas from the oven and let them rest for 3-5 minutes before serving.
Serve with Colorado Onion and Corn Relish & Colorado Lettuce Slaw.
This is one of several produce-focused dishes created by Chef Jason Morse, 5280 Culinary, with funding from the Specialty Crops Block Grant administered by the Colorado Department of Agriculture. See the CFVGA Facebook page for more recipes and nutrition information or log onto: https://coloradoproduce.org/
Colorado Smoked Mashed Potatoes
Serves 6-8
Ingredients:
- 2 pounds diced Yukon Gold potatoes
- 1 cup whole milk (skim milk or chicken stock can be substituted)
- ¼ cup butter
- ½ cup sour cream
- ½ cup shredded spicy Cheddar cheese
- Kosher salt and white pepper to taste
- finely sliced green onions for garnish
Directions:
- Place diced potatoes into a small sauce pan or stock pot and cover with water.
- Bring to a boil and cook on a simmer until fork tender, then cook 4-5 minutes past that until soft.
- In a separate pan, place butter and milk and heat on low until butter is melted.
- Drain the potatoes and place into a large bowl.
- Add the melted butter/milk mixture and slowly mash.
- Add the sour cream, cheese and season to taste with salt and white pepper.
- Place into your smoker and smoke to finish the potatoes. Use a smoke tube if needed to add stronger smoke flavor. If a smoker is unavailable, add Liquid Smoke seasoning.
- Garnish with green onions as a side dish or use to make enchiladas.
Note: This dish can be made a day ahead of use by placing mashed potatoes in an ovenproof dish. To reheat, remove dish from oven, drizzle butter on top and heat in oven until warmed through. The heat in smoker, follow manufacturer’s directions.
Colorado Onion & Corn Relish
Serves 6-8
Ingredients:
- 2 tablespoons olive oil
- ½ medium Jalapeno chile, stemmed and diced medium with seeds
- ½ Fresno chile, stemmed and diced medium with seeds
- 1 small Colorado yellow onion, peeled and julennned medium
- 1 cup Colorado sweet corn, cut from cob
- ½ cup cider vinegar
- ¼ cup Jalapeno jelly
- 4 tablespoons fresh cilantro, chopped
Directions:
- Heat a large saute pan on high heat for 3 minutes.
- Add the oil and heat for 1-2 minutes.
- Add the Jalapeno, Fresno and onion and saute until the onion is translucent.
- Add the garlic and corn and saute until the onions start to caramelize.
- Turn off the heat, deglaze the pan with the cider vinegar and add the jalapeno jelly.
- Stir until jelly has melted and formed the sauce.
- Finish by adding the cilantro.
- Serve either warm or cold. .
This is a great side dish to a variety of Mexican and other main dishes, such as Colorado Smoked Potato Enchiladas.
This is one of several produce-focused dishes created by Chef Jason Morse, 5280 Culinary, with funding from the Specialty Crops Block Grant administered by the Colorado Department of Agriculture. See the CFVGA Facebook page for more recipes and nutrition information or log onto: https://coloradoproduce.org/
Colorado Lettuce Slaw
Serves 4
Ingredients:
- 1 head Romaine lettuce
- Juice from ½ fresh lemon
- 1 tablespoon olive oil
- ½ teaspoon fresh garlic, minced or crushed
- 2 tablespoons fresh cilantro, finely chopped
Directions:
- Shave the Romaine lettuce into fine ribbons from the top all the way down to the start of the core. Discard core.
- Place shredded lettuce into a large stainless steel mixing bowl.
- In a separate bowl combine lemon juice, olive oil and garlic and mix well.
- Slowly drizzle this mixture over the shredded romaine and add the chopped cilantro.
- Mix well to combine and serve immediately.
- Best served chilled. Should be made as close to serving as possible.
Colorado Lettuce Slaw is a great side dish to a variety of Mexican and other main dishes, such as Colorado Smoked Potato Enchiladas.
This is one of several produce-focused dishes created by Chef Jason Morse, 5280 Culinary, with funding from the Specialty Crops Block Grant administered by the Colorado Department of Agriculture. See the CFVGA Facebook page for more recipes and nutrition information or log onto: https://coloradoproduce.org/
