Monday, September 5, 2016

Potato Zucchini Enchiladas with Habanero Salsa - IHCC Finishing Touches

It's sometimes the little things that transform a dish from this:
to this:
"Finishing Touches" is the theme at I Heart Cooking Clubs this week and our featured chef Curtis Stone is a master of them. I don't think I've made a single recipe of his that didn't call for a little something special but I think our chef outdid himself with these enchiladas, corn tortillas stuffed with sautéed potatoes, zucchini, onions and garlic, and roasted medium-hot chiles.

They were pretty tasty on their own but these brought them to life:
fresh coriander, feta cheese, spring onions, Greek yogurt (or you can use sour cream), and best of all, a fiery roasted tomato-habanero salsa, that can be as mild or as hot as you like depending on the number of chiles you add.



  1. You are exactly right. Those toppings can turn just about anything into a tasty masterpiece! I'm making this one soon:)

  2. You are so right, toppings turn every dish in something special: For eyes and tongue !

  3. The herb, feta and the sauce components certainly bring the dish to life.

  4. The toppings certainly brings extra flavours to the enchiladas! And smells wonderful with the fresh coriander!


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