A few months ago, two guests came to Warner House for some yummy enchiladas, margaritas, and sopapilla cheesecake pie. I highly, highly, highly recommend it. Some evidence of this magical night was documented by the lovely Daveen. However, this was before our blogging days so please forgive lack of visual appeal or missing pictures :) Enjoy!!
The first step in making the cheesecake pie is to unroll a can of crescent rolls in the bottom of a greased 9x13 baking dish. While you're at it, preheat the oven to 350 °.
To the left is the cheesecake filling: Beat 2 8oz packages of cream cheese with 1 cup of granulated white sugar, and 1 teaspoon of Mexican vanilla extract (we sadly had to use just vanilla extract because our local grocery didn't have Mexican).
Spreading the cheescake filling onto the first layer of the crescent rolls
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After spreading the cheesecake filling onto the layer of crescent rolls, put another layer of crescent rolls on top of the cheesecake filling.
Then mix together 3/4 cup of white sugar, 1 tsp ground cinnamon, and 1/2 cup butter (room temp.)
Then dollop the mixture onto the top layer of crescent rolls. Bake in the oven for about 30 minutes, until the crescent roll layer is golden brown and has puffed up. Drizzle with 1/4 cup of honey and let cool completely before serving.
While that was baking, we got started on our enchiladas.
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| Chopping up the onion, garlic, red and green peppers |
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| The enchilada filling after being sauteed in olive oil to a golden brown color. |
The chopped tomatillos just before being put into the blender for the green sauce.They have a great apple-like flavor, very crisp.
The finished product!!!
And for dessert....
I honestly couldn't tell you which dish was better. Everything especially tasted good with a few margaritas in us :)
Happy Cooking!
-Shannon
