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Ginger beer, ginger, tequila and lime really do add up to be better than beer!
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Better Than Beer Cocktail Recipe:
12 ounce ginger beer
3 ounces silver tequila
juice of one lime, about 3 tablespoons
1 teaspoon freshly grated ginger
A few dashes of orange bitters to taste
1.Stir ingredients to combine and pour into two glasses filled with ice.
Serves: 2
Roasted Chicken and Goat Cheese Enchilada Recipe:
2 poblano peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 tablespoon dry Mexican oregano
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons sea salt
1 cup dry white wine
3 cups chicken stock
32 ounce can crushed tomatoes
2 tablespoons sriracha
Filling:
1 store bought rotisserie chicken, shredded
1 log (16 ounce) goat cheese
3 tablespoons chopped cilantro
18 (6 inch) corn tortillas
(2) 9×13 inch baking dish
2 scallions, thinly sliced
2 jalapenos, finely chopped
1 small white onion, finely chopped
1.Char poblano peppers over an open flame. Scrape the skin off and remove seeds and stem. Chop finely.
2.Heat a saucepot over medium heat and add olive oil. Cook the poblano, onion and garlic till tender, about 3-4 minutes. Add the oregano, cumin, paprika, salt, and continue to cook another 2-3 minutes. Pour in the wine and scrape any brown bits from the bottom of the pot. Let wine reduce to almost nothing before adding the remaining ingredients. Simmer uncovered for 30 minutes. Allow sauce to cool. Puree sauce in a blender or food processor. Adjust salt to taste.
3.In a large bowl combine chicken, cheese and cilantro. Set aside.
4.To assemble enchiladas: ladle enough sauce to coat the bottom of each baking dish. Microwave tortillas for 20 seconds on high, this helps soften them and makes tortillas pliable. Dip tortillas in remaining sauce and fill each one with the chicken mixture. Roll each tortilla into 1 1/2 inch cigars. Place tortillas seam side down in the baking dish and pour the remaining sauce over top. Broil enchiladas on middle rack for 10 minutes or until the top is really brown and crispy.
Top with scallions, jalapenos and onion.
Serves: 8
