Enchiladas, Part II


I shouldn’t even consider a re-made of my most successful post, especially since it involves a recipe from my amazing mother, but I can’t help myself. Enchiladas are so beautifully versatile, it would be like sticking with one kind of pizza for the rest of your life (home made pizza recipe coming up soon– stay tuned..). And no one is that foolish, right?

I know my mother will forgive me. She’s a real bro like that.
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12 Holiday Food Comas: Cheesy Onion Tartlets

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Merry Christmas! This is my last holiday food coma post and I am looking forward to taking a nap. Not only because finding the perfect, most fabulous recipes for this fine piece of internet literature is exhausting, but also because my dear sister decided to text all of us at 5am to inform the masses that she was unable to sleep for most of the night and if we opened presents without her she would be emotionally wounded beyond all repair. So it goes.

I hope everyone who tuned in has enjoyed the holiday-themed goodies! This one was my attempt to come up with a tasty party snack that I envisioned being shuffled around elegantly on shining silver platters by waiters in bow ties and white gloves who would whisper seductively: “Tartlet, madame?”. In reality, they were slapped down on the kitchen table by yours truly with a gruff “Eat and tell me what you think.”

The response was much more promising than my introduction, luckily, so here it is!

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Cheesy Onion Tartlets
makes 12

1 roll crescent dough
5 shallots, diced fine
2 T butter
4 T cream cheese
2 T grated parmigiano
dash red pepper flakes
S&P to taste
1/4 c chopped arugula

Preheat oven to 350 and grease a mini muffin pan. Roll out the crescent dough into a 12″ x 8″ rectangle and cut into 12 uniform squares. Place the squares into the muffin pan, pushing down into the creases so that it forms a small cup. In a saucepan, melt the butter over medium heat. When hot, add the shallots and cook until soft and brown, about 25 minutes. Meanwhile, mix the cream cheese, parmigiano, S&P, and red pepper flakes in a medium-sized bowl. When the shallots are done caramelizing, remove from heat and let cool a few minutes. Mix into the cheeses until thoroughly combined. Spoon about a tablespoon into each muffin cup and bake for 15 minutes, or until golden brown. Let cool for about 20 minutes, remove from pan, top with arugula, and serve warm.

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