servings : 2
Ingredients for Cheese Enchiladas:
2 tablespoons unsalted butter
1 tablespoon flour
1 cup half and half
½ teaspoon salt
6 ounces Monterey Jack, Pepper Jack or white American cheese, shredded and divided
4 corn tortillas
My Brother’s House Salsa, divided
Ingredients for Steak:
1 (16) ounce ribeye
1 teaspoon kosher salt, coarse
½ teaspoon pepper, butcher cut or coarse grind
1 tablespoon canola oil
3 tablespoons unsalted butter
3 garlic cloves
1 cup sliced mushrooms
cilantro for garnish
In small saucepan over medium low heat, melt 2 tablespoons butter, whisk in flour and continue whisking and cook for 1 minute. Slowly add half and half and whisk to smooth consistency. Let cook for 3 or 4 minutes until it starts to thicken. Add 1-2 ounces of cheese and stir until smooth. Cover and remove from heat. In skillet or griddle, warm tortillas and place them in flat dish and top with ½ cup My Brother’s House Salsa getting salsa in between layers of tortillas. Cover with foil. Slice 4 ounces of cheese into long strips. Taking salsa coated tortillas, roll cheese strips inside of tortilla and place seam side down on baking sheet. Cover with foil.
Heat 10” cast iron skillet until it starts smoking. Add canola oil and swirl so it coats bottom of skillet. Rub ½ teaspoon salt and ¼ teaspoon pepper into each side of ribeye and lay into skillet. Heat should be on medium. Sear for 3 minutes on each side. Drop in butter and garlic cloves and start spooning melted butter over steak as it cooks for approximately 5 more minutes or to desired doneness. Place steak on plate and cover with foil.
Add mushrooms to the skillet and saute on low heat.
While steak is resting, spoon Mornay sauce over enchiladas and place in 375 degree oven for 10 minutes or until cheese inside of tortillas is melted and sauce on top is bubbling. Cut steak into thick slices. Garnish steak with sautéed mushrooms and fresh cilantro and spoon My Brother’s House Salsa over cheese enchiladas. Serve with simple salad. Over the top delicious.