Step-by-Step Guide to Make Gordon Ramsay Veggie Enchilada Filling

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, veggie enchilada filling. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Veggie Enchilada Filling is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Veggie Enchilada Filling is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have veggie enchilada filling using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Veggie Enchilada Filling:

1. Take Filling
2. Prepare Eggplant
3. Get yukon gold potatoes
4. Make ready olive oil
5. Prepare salt
6. Prepare fresh cracked pepper
7. Make ready tomatoes
8. Get queso cotija
9. Prepare Tools
10. Get sharp chef's knife
11. Prepare cutting board
12. Prepare mixing bowl
13. Get oven
14. Make ready baking tray
15. Make ready parchment paper
16. Take seasoned salt

Steps to make Veggie Enchilada Filling:

1. First, let's dice up the eggplant and potatoes. About 1/2 the width of a quarter is a good size. The potatoes can be a little smaller than the eggplant because they will shrink less.
2. Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well.
3. Cover your baking sheet with a sheet of parchment. Spread the diced and seasoned vegetables out evenly on the tray. Don't crowd the tray too much, or your vegetables might not roast up properly.
4. Bake for 30 minutes. Use a spatula to flip the vegetables and mix them up so they cook a little more evenly. Slide the tray in for another 15-30 minutes. Keep an eye on 'em though. you want a nice golden roast, but you definitely don't wanna go over.
5. Meanwhile, dice your tomatoes, and crumble up your cotija.
6. When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato. Add half of the crumbled cotija, reserving the other half to top your enchiladas.
7. Taste and season your enchilada filling and set it aside so you can get cracking on the rest of the process. Unless you want to just eat the filling. the filling is good alone too. Not alone as in by yourself, but alone as in, without a tortilla. - - https://cookpad.com/us/recipes/369163-build-your-own-enchiladas

So that’s going to wrap this up with this special food veggie enchilada filling recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!