One day, a kale loving girl from Colorado (and Idaho and California and Texas, I moved around a lot) moved to New Jersey and married a Jersey native boy. Living now in “Joizey”, she learned a lot about the things people ate in her new state; panzarottis (basically, pizzas folded in half and then deep fried), cheesesteaks, water ice (pronounced, wuh-ter ice, I personally think they’re glorified snow cones), and the #1 meat product in the state, the pork roll.
She eventually came to terms with the lack of popular healthy choices around her. (I miss my California burritos from Santana’s!)
Ok, yada yada, you get the picture. But today, you are in for a treat. In my quest to fill the man’s tummy with his beloved pork roll in a creative new way, I created the Jersey Enchilada. Boom – mike drop. (I’m here every Tuesday, folks!) 😉 I filled delicious tortilla shells with a heavenly mixture of pork roll, potato, beans, cheese and even snuck in almost a whole bag of spinach! I’m not a big meat eater by any means. I’m mostly a vegetarian and healthy eating type so, I had to depend on my family’s opinion of this plate full of Jersey goodness. The crowd went wild in complete unanimity. 😊
I would be proud to serve this to a table full of hungry carnivorous guests. The recipe is pretty darn simple but heavy, so it would be great for a brunch or special occasion. The green sauce cuts the heftiness of the meat and potato mixture which I liked.
Here is the recipe:
Kathleen’s Jersey Enchiladas
6-8 flour tortillas (regular size)
½ of a 1.5 lb pork roll, diced into ½ inch pieces (I used Case Brand Pork Roll, “The Original Jersey Ham that has been around since 1870”, but Taylor’s Pork Roll is equally as wonderful.)
1 bag premade hash browns (I used a 1 lb bag)
Oil to fry
1/3 c Worcestershire sauce
1 block 8 oz cream cheese
4 green onions
½ 16 oz bag of spinach, more or less to suit your taste
1 bag shredded Mexican cheese
1 8 oz can pinto or black beans, drained
1 ts lemon juice
Put beans in a bowl. Prepare hash browns as directed on bag, then put aside in the bowl with the beans. Heat 2 tb oil in a frying pan on the stove and fry up the pork roll pieces until lightly browned. Put in bowl with hash browns and beans and combine with 1/3 of the cheese.
Next, to make the sauce, put the Worcestershire sauce, lemon juice, 3 of the onions, spinach and cream cheese in a blender or a bullet. You may need to add a tiny bit of water to get it to blend. Add salt and pepper to taste and you can tweak the Worcestershire sauce to your liking if you want a richer flavor.
Pour a little of the sauce on bottom of a greased 9×11 pan. Take tortillas and fill with the meat mixture, wrapping like a burrito; put in pan with the folded over side down so they don’t pop open. When finished, cover with the green sauce and sprinkle the cheese evenly. Cook covered with foil at 350 for about 20-25 minutes or until bubbly. Take off foil for last 3 minutes to brown the cheese. Remove from oven and top with chopped green onion.