Potato and cheese entomatadas
At Maya in Charleston, S.C., executive chef Brett Riley makes this variation of enchiladas. He combines requeson cheese with cooked Yukon gold potatoes and spinach and uses that to fill corn tortillas that he dips in hot oil to soften before rolling them.
They’re dressed in a sauce of tomatoes, onions, garlic and serrano chile that are cooked down, thickened with masa and finished with heavy cream. The dish is garnished with crema, queso fresco, sliced avocado and watercress.
Riley said this is the winter version of the dish, but it will change seasonally. In the spring it will probably be a lighter sauce, without masa or cream, and with tomatillos instead of tomatoes, garnished with local herbs and vegetables such as radish and squash blossom.
Price: $20