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.

Delicious!

4 comments:

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

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

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

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

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