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Tortillas Stuffed With Eggplant And Chile

This Tortillas Stuffed With Eggplant And Chile recipe uses Eggplant Cubes From One Medium Eggplant, Garlic, Onion, Chile Powder Blend, and Peanut Oil. It takes about 30 min and serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 cup
• 2
• 1
• 2 tsp
• 1 tbsp
• 1/2 cup
• 8 oz
• 1/2
• 1/4 cup

Method (preview)

1. 1

   PANTRY: Use a Cajun, creole or other blend of chile powders. Tested with Cre-ole

2. 2

   Blend (see recipe) and ancho chile powder. Use a barbecue sauce that is not too sweet. Tested with a Jalapeno Texas Style BBQ.

3. 3

   Preheat oven to 350F.

4. 4

   Toss eggplant, garlic, and onion in the chile powders and oil.

5. 5

   Spread on a nonstick cookie sheet and bake in the oven for 15 minutes.

6. 6

   Alternatively, fry gently in a skillet until lightly browned on all sides (5 to 10 minutes). Remove. See tip.

7. 7

   Meanwhile, pan roast or warm the pecan halves in a skillet or wok over moderate-low heat. Remove when aromatic. Roughly chop.

8. 8

   Combining: In the skillet or wok over moderate-low flame, heat the beans and jalapeno.

9. 9

   Add the barbecue sauce; toss to coat.

10. 10

    Add the roasted vegetables and nuts.

11. 11

    Toss to coat and add lime juice and water to make a sauce.

12. 12

    Turn off the heat.

13. 13

    Stir in the cilantro.

14. 14

    To serve, place some of the eggplant mixture off set to one side of the center of a warm tortilla, top with desired garnishes.

15. 15

    Fold, rolling.

16. 16

    Serve open at both ends or make a pocket fold.

17. 17

    Work quickly.

18. 18

    As the tortilla cools, it stiffens.

19. 19

    Tip: Wrap tortilla in foil and warm, using the oven's stored heat.