Baked Triple-Decker Open-Faced Enchidillas

The swelling in the fridge has come down a bit. My three day cooking fest had left us with a lot of odds and ends that I've cleverly used up over the past days. Tonight I had to kill the remainder of the items in the fridge and I knew just how to do it.

This idea came to me as if in a dream or a vision. A dream or vision apparently inspired by some large American chain of Tex-Mex themed restaurants with a name like Poblano or Cancun Boon!



I took the leftover salsa-baked chicken and deboned it layering it with slices of baked potato,steamed kale, and queso fresco between flour tortillas. Then I baked it in the oven until the queso browned up a bit.

And there you have it.



I cut this bizarre triple-decker open-faced enchi-dilla into wedges like some kind of unholy Tex-Mex pie and served it with a little avocado, salsa, and sour cream.

If my tacky American Tex-Mex restaurant ever opens this is going to be a featured item on the "Sombrero Sizzlers" menu. You might want to start off with some Empanada Sliders or a Captain's Ransom Margarita before you order the Triple-Decker Open-Faced Enchidilla. Or, perhaps if you are not adventurous enough to try foods that are pretending to be ethnic, you can just stick to our Gringo Menu. I hear the Gringo Burger is a good option even though it still has that exotic Monterey Jack cheese on it.

Oh, man. Cancun Boon is going to be such an amazing restaurant.

And so tastefully done.