Enchiladas
Lasagna

Dairy Goat Cheese Enchiladas

4 large, dried, red chili peppers
¼ cup of flour
¼ cup of butter
1 tsp. cumin powder
1 tsp. garlic powder
Salt & pepper to taste
36 corn tortillas
1 – 1½ pounds of WaterOak Farms Whole Milk Ricotta Grated Monterey Cheese

Place chili peppers in a medium saucepan and cover with water. Boil for one hour with the pan covered. Let cool, then remove stems and puree chili’s and water in a blender.

In saucepan, melt butter and stir vigorously, adding one tablespoon of flour at a time. Pour chili mixture into
flour and butter all at once through a sieve to remove seeds and skins. Stir continually until mixture is smooth and thickened. Add cumin, garlic, salt & pepper and simmer for 15 min. stirring periodically.

Remove from heat. Fill small skillet half way with oil and heat over medium fire. With tong, dip tortillas in hot oil for 2 – 3 seconds to soften. Roll tortillas with a few spoonfuls of Whole Milk Ricotta and a tablespoon of sauce. Place tortillas side by side in a baking dish. (You may need 2 dishes.) Pour the rest of the sauce over the enchiladas and sprinkle the Monterey Cheese on top.

Bake in 400F oven for 15 – 20 minutes, or microwave on high for 15 minutes.

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Lasagna

1 pound Italian Sausage or ground beef
1 clove of garlic, minced
2 1-pound can of tomatoes
1 tablespoon basil
1 tablespoon basil
2 6-ounce cans of tomato paste
10 ounces lasagna noodles
2 eggs
1 ½ pounds of WaterOak Farms Whole Milk Ricotta
½ cup grated parmesan cheese
2 tablespoons parsley
1 teaspoon of salt
½ teaspoon of pepper
1 pound mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next five ingredients and 1 cup of water. Simmer covered for 15 minutes, stirring often.

Cook noodles in boiling salted water until tender; drain and rinse.

Beat eggs and add remaining ingredients, except mozzarella.

Layer half the noodles in a 9”-13” baking dish. Spread with half of the Queso Blanco filling , half the mozzarella and half of the meat sauce.

Repeat with the rest of the ingredients.

Bake at 345F for 30 minutes, or microwave on high for 20 minutes. Let cool 10 minutes before serving. Serves 8 – 10.

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