WC Platinum Chef Challenge #2

The ingredients: Blueberries, Hot Peppers, Cheese, Corn, Citrus Fruit.

My experience with this round: This is one of the best meals I have made, but the pictures are some of the ugliest!! I promise these dishes both taste a lot better than they look!

Blueberry-Chipotle Enchiladas

3 boneless, skinless chicken breasts

1 Tblsp oil

Juice of two limes

1/2 t. cumin

1/2 t. chili powder

1/4 t. garlic powder

8 oz. shredded Monterrey Jack cheese

4 large (or six smaller) tortilla shells

For Sauce:

1 8oz. package cream cheese

1/2 cup blueberries, chopped in half

chipotle peppers in adobe sauce, chopped (to taste--I added too many and it was a little too spicy)

1 can black beans

1/2 cup corn

1/2-3/4 cup Monterrey jack or cheddar cheese to top

Top the chicken with lime juice, garlic powder, cumin, and chili powder. Cook in skillet with oil over medium high heat until chicken is cooked through and juices run clear. Remove from skillet and shred (I've found that using one fork to hold the chicken in place while using the other fork to shred works well for this).

Fill each tortilla shell with 1/4 of the shredded chicken and cheese and roll up. Place seam down in a greased 9x13 pan.

Mix cream cheese, blueberries, corn, black beans, and chipotle peppers together in a small bowl. Pour mixture over tortillas in pan and then top with the extra cheese. Bake in a 350 degree oven for 30 minutes.

Orange Spice Cheesecake Rolls

1 can mandarin oranges, drained

2 Tblsp brown sugar

1/2 stick butter

1/8 t. chili powder

1/4 t. cinnamon

For cream cheese filling:

4 oz. cream cheese

1 8oz bar white chocolate, melted

3/4 c. powdered sugar

1/2 t. cinnamon

1/4 t. chili powder

1/2 t. almond extract

1 large tortilla

2 Tblsp oil

cinnamon and sugar mixture

Mix together oranges and brown sugar. Melt butter in a small saucepan, then add oranges, chili powder, and cinnamon. Bring to a boil, turn down heat, and then cook, stirring constantly for 5 minutes. Remove from heat and set aside.

Mix together cream cheese, white chocolate, powdered sugar, cinnamon, chili powder, and almond extract in a small bowl.

Spread cream cheese mixture onto the middle of the tortilla shell. Top off with 1/3-1/2 cup of the orange sauce. Carefully fold in the ends of the tortilla and roll up. Heat oil over medium-high heat in a skillet pan and then put in filled tortilla roll. Cook until brown and then flip and cook other side. When finished remove from pan and sprinkle with cinnamon and sugar mixture.