Blue Corn Fish Enchiladas

Truth be told, if you’re looking for a gorgeous presentation, you shouldn’t pick this recipe, because it tends to blend together a bit when serving. But what it lacks in visual presentation, it makes up for in taste and speed (45 minutes from dragging the ingredients out of the fridge to sitting down to dinner). And it’s always a good thing when gluten-free and amazing taste can be used in the same sentence.

Blue Corn Fish Enchiladas

6 Blue Corn Tortillas, soft – straight out of the bag or very lightly roasted over gas flame or on a comal
1 lb. Orange Roughy (or other delicate white fish) , raw
1 jar El Pinto Red Chile Sauce or homemade gluten-free red chile sauce
3 cups shredded Mexican Cheese
1 tbsp dried, ground roasted cumin
1 tbsp dried, ground oregano
1 tsp. garlic salt

Prepare a 9X13 baking dish with non-stick spray. Layer bottom with 2 1/2 raw corn tortillas, one torn in half to fill in empty spaces. Top with 1/2 of the raw fish, laid directly on top of the tortillas, spaced out as evenly as possible. Cover with half of the jar of red chile (around 1 1/2 cups if homemade). Top with half of the cheese. Sprinkle half of the spices on top of the cheese. Repeat all steps for a second layer.

Cover with foil and bake in a 350℉ oven for 30 minutes. Remove foil and continue baking until cheese is bubbling and browned on edges. Remove, let sit for five minutes. Serve with Black Bean Salsa.

Black Bean Salsa

This light side dish is big on protein and can easily become a main dish.

1 can black beans, rinsed and drained
1 cup orange heirloom or cherry tomatoes, quartered
1/2 cup yellow corn, drained
1/4 cup salsa
1/4 cup chopped green onion
2 tbsp. fresh roughly chopped cilantro

Mix all ingredients; let marinate for at least one hour and up to two days. Serve cold.

Advertisements

Blue Corn Strawberry Flapjacks

The hearty flavor of stone ground blue corn blend perfectly with the sweet tartness of strawberries in these gluten-free flapjacks. They’re a wee bit crumbly, though, until set, so smaller is better. They’re perfect paired with semi-defrosted frozen berries or peanut butter mixed with honey.

In a medium sized microwave safe bowl, microwave on half-power:
3 tbsp. of unsalted butter (just until liquid)

Add and whisk until smooth.:
1 cup warm water
1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt)
1 egg

Add:
2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice)

In a separate bowl, combine:
1 cup Gluten-Free Bisquick
2/3 cup stone ground blue corn meal
1 tsp. baking powder
1/4 tsp. salt.

Using a spatula, slowly fold the dry ingredients into the liquid. If batter is too thick, add additional water or milk to desired consistency.

 

Carefully turn flapjacks when batter begins to show air bubbles and is dry around the edges.

One at a time, pour 1/4 cup servings into a heated,prepared non-stick skillet, turning when batter begins to bubble and dry around the edges. Serve warm. ©Gluten-Free Culinarian / originally published on The Diet Diaries

 

Blue Corn Strawberry Flapjacks

The hearty flavor of stone ground blue corn blend perfectly with the sweet tartness of strawberries in these gluten-free flapjacks. They’re a wee bit crumbly, though, until set, so smaller is better. They’re perfect paired with semi-defrosted frozen berries or peanut butter mixed with honey.

In a medium sized microwave safe bowl, microwave on half-power 3 tbsp. of unsalted butter just until liquid. Add 1 cup warm water and 1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt), and 1 egg. Wisk until smooth.

Add 2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice).

In a separate bowl, combine 1 cup baking mix (gluten-free Bisquick works great and makes this a gluten-free dish), 2/3 cup stone ground blue corn meal, 1 tsp. baking powder, and 1/4 tsp. salt.

Using a spatula, slowly fold the dry ingredients into the liquid. If batter is too thick, add additional water or milk to desired consistency.

One at a time, pour 1/4 cup servings into a heated,prepared non-stick skillet, turning when batter begins to bubble and dry around the edges. Serve warm.

Carefully turn flapjacks when batter begins to show air bubbles and is dry around the edges.