chipotle

I'm back to food highlights today, mostly because the rest of the day was spent toiling away at the computer and doing laundry. Today's truth and beauty moment belongs to the chipotle chili. The first level of enjoyment of chipotle chilis is, for me, the enjoyment found in a pretty quirky set of syllables. "Chipotle" is a seriously fun word, no matter how you pronounce it. On top of that, these smoky, sexy chilis add the most amazing flavour to mexican-style cooking. It doesn't do for me what fresh lemongrass and fresh basil does in Thai cuisine, but it's a taste sensation that takes my imagination to hot places, also often accompanied in my imagination with marimba music. Tonight, I reinterpreted a REBAR Modern Foods Cook Book recipe, fashioning enchiladas out of the basic ingredients for their yam and pepita quesidillas. Take the recommended roasted yam and honey-chipotle-tomato sauce filling amd add sour cream and spicy jalepeno Monterey Jack cheese. Wrap and nestle enchildas in a baking dish bath of chipotle sassed salsa. Top with more salsa and more cheese and bake until bubbly. Mmmm, gotta love chipotles!