• Sean Bardwell

Ribchiladas: Rib Meat Enchiladas with Dill Pickle Salsa, Ancho Enchilada Sauce and WI Smoked Cheddar



Dill Pickle Salsa



1 (14.5 oz) can of fire roasted diced tomatoes, drained

1/2 cup diced dill pickles

2 TBL dill pickle juice

2 TBL chopped fresh cilantro

1 tsp jalapeno, finely chopped

1/2 tsp onion powder

1/2 tsp white sugar

1/2 tsp S&P

1/4 tsp chipotle or red pepper flakes


Mix all ingredients together in a bowl.





Enchilada Sauce



2 TBL vegetable oil

2 TBL flour

4 dried Ancho chilis

4 Roma tomatoes

2 cloves of garlic

1 tsp salt

1 tsp cumin

1 tsp oregano

2 cups chicken broth


Remove the stems and seeds from the chilis (probably not a bad idea to wear some gloves). Toast in a pan on both sides, until fragrant; a few minutes per side. While toasting the peppers bring a pot of water to just under a boil. Turn off the heat. Add the peppers to the pot, cover and allow to soak for at least 10 minutes.

Place the soaked chilis in a food processor or blender (reserve the soaking liquid). Add the tomatoes, garlic, salt, cumin, oregano and 1/2 cup of the soaking liquid. Puree for 2 minutes, until the sauce is smooth. Strain the chili mixture through a mesh screened strainer.

Heat oil in a small saucepan over medium high heat. Add the flour and whisk until a paste is formed (roux).

Add chili mixture and continue to whisk. Add chicken stock and continue to whisk to incorporate. Cook on medium for about 10 minutes. Taste and salt if needed.



Smoked Rib Meat Filling


3 cups smoked rib meat, rough chopped

1 cup Dill Pickle Salsa

4 oz cream cheese

1/2 tsp cumin


Over medium heat, mix all ingredients and cook until heated through.






Enchiladas (let's put it all together)


4 (burrito sized) flour tortillas

8 oz WI smoked (or preferred) cheddar, shredded

Smoked Rib Meat Filling

Enchilada Sauce

1/4 cup cotija cheese


Preheat oven to 350. Spray a 9x9 casserole dish with baking or non-stick spray.

Add enough Enchilada sauce to cover the bottom of the dish.

Put 1-2 TBL shredded cheese on all of the tortillas. Divide the Smoked Rib Meat Filling between the tortillas. Fold tortillas like a burrito. Add to the casserole dish.

Cover the enchiladas with the remaining sauce and remaining shredded cheddar. Sprinkle with the cotija cheese.

Bake for 15-20 minutes.



"Eat this & B well"

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