In the delightful world of cooking, the phrase "fold in the cheese" might seem simple, yet it holds a depth of culinary technique that even seasoned chefs might ponder. This quirky query, famously posed in the hit series Schitt's Creek, sparks laughter and curiosity alike. In a recent episode of Binging with Babish, the host dives into this conundrum while crafting delectable enchiladas, transforming the process into an engaging learning experience.
To begin our culinary adventure, it’s essential to create a rich and flavorful enchilada sauce. The host draws upon a variety of dried chilies to develop a well-layered flavor. Key players in this ensemble include guajillo chilies, ancho chilies, and occasionally, pasilla chilies. Guajillo chilies offer a fruity, smoky note without overwhelming heat, while ancho chilies brim with sweetness. Pasilla chilies blend the best of both worlds with their earthy undertones.
Preparing the salsa roja involves some important initial steps. The dried chilies must have their stems and seeds removed, followed by cutting them into manageable pieces. The seeds are particularly crucial to remove, as they carry the bulk of the heat that can render the sauce unapproachable for many diners.
The preparation further continues with chopping onions, tomatoes, and garlic. These ingredients will join the star chilies in a pot set over medium heat, allowing them to char slightly and create a base rich in roasted flavors. Afterward, the chilies are reunited with the vegetables in the pot, accompanied by enough water to cover everything. A touch of Mexican oregano adds a layer of herbaceous depth.
Next, the host introduces chicken breasts, a pivotal ingredient for the enchiladas. Instead of boiling, the chicken is nestled into the flavorful mixture, which gently provides the heat required to cook it evenly. In just 15 minutes, the chicken reaches the ideal internal temperature of 165°F—perfectly cooked yet tender.
Transformation into Sauce
Once the chicken is ready, it is removed, and the remaining ingredients are blended to achieve a smooth consistency resembling canned tomato sauce. After straining to eliminate solid bits, the host skillfully adjusts the seasoning, ensuring that the sauce is both rich and well-balanced.
Following this, the shredded chicken is prepared for the filling, alongside roasted poblano peppers—another delightful addition for both flavor and texture. The process of roasting poblanos can be a little daunting, as they must be charred fully before being wrapped in foil to steam, making skin removal easier. The result is soft, succulent peppers ready to enrich our dish.
The Great Cheese Fiasco
At this point in our culinary journey, we must address “the cheese” that has perplexed many fans of Schitt's Creek. The host transitions to making a simple cheese sauce, or béchamel, by combining flour and butter, then slowly whisking in milk until a smooth white sauce emerges. It is at this stage that the host reveals how to actually fold in the cheese.
Using a rubber spatula, they demonstrate the gentle technique of folding—stirring from the bottom up to incorporate the shredded queso de Papa, ensuring it melds into the sauce without becoming grainy. The result is a luscious, creamy cheese sauce destined to elevate the enchiladas.
Tortilla Preparation: A Flexible Approach
Next, the tortillas are prepped—a crucial step. Fresh from the package, they are too brittle to roll. To remedy this, they are lightly fried in vegetable oil until they are pliable yet not browned. This transformation makes them flexible enough to encase the delicious fillings without tearing.
With all components at the ready, assembly of the enchiladas begins. The host emphasizes a systematic approach: dip each tortilla into the salsa roja before layering in chicken, cheese, and poblanos. With care, the tortillas are rolled up and positioned in a pre-oiled casserole dish, seam side down. As the dish fills up, more salsa roja, queso de Papa, and a generous drizzle of cheese sauce are added before the entire concoction heads into the oven.
After 10 to 15 minutes of baking at 400°F, the enchiladas emerge crisped, bubbly, and irresistibly aromatic. The only challenge now is the waiting period, a necessary delay to avoid the inevitable burn from premature tasting.
Upon serving, the enchiladas prove to be a feast for the senses. They present a delightful intermingling of rich, complex flavors, punctuated by the moisture of the chicken and the creamy cheese. This melding of textures and tastes achieves the host's goal—a trip to the Clean Plate Club.
The episode wraps up with a heartwarming nod to food, family, and the eternal mystery of "folding in the cheese." In venturing into this culinary world, viewers not only learn how to create a savory meal but also embrace the joy and laughter that food often brings. Whether enjoyed with gusto or shared around a family table, these enchiladas represent a delicious blend of culinary artistry and beloved television lore.
Part 1/8:
Folding in the Cheese: A Culinary Journey
In the delightful world of cooking, the phrase "fold in the cheese" might seem simple, yet it holds a depth of culinary technique that even seasoned chefs might ponder. This quirky query, famously posed in the hit series Schitt's Creek, sparks laughter and curiosity alike. In a recent episode of Binging with Babish, the host dives into this conundrum while crafting delectable enchiladas, transforming the process into an engaging learning experience.
The Start of something Delicious: Enchiladas
Part 2/8:
To begin our culinary adventure, it’s essential to create a rich and flavorful enchilada sauce. The host draws upon a variety of dried chilies to develop a well-layered flavor. Key players in this ensemble include guajillo chilies, ancho chilies, and occasionally, pasilla chilies. Guajillo chilies offer a fruity, smoky note without overwhelming heat, while ancho chilies brim with sweetness. Pasilla chilies blend the best of both worlds with their earthy undertones.
Crafting the Salsa Roja
Part 3/8:
Preparing the salsa roja involves some important initial steps. The dried chilies must have their stems and seeds removed, followed by cutting them into manageable pieces. The seeds are particularly crucial to remove, as they carry the bulk of the heat that can render the sauce unapproachable for many diners.
The preparation further continues with chopping onions, tomatoes, and garlic. These ingredients will join the star chilies in a pot set over medium heat, allowing them to char slightly and create a base rich in roasted flavors. Afterward, the chilies are reunited with the vegetables in the pot, accompanied by enough water to cover everything. A touch of Mexican oregano adds a layer of herbaceous depth.
Part 4/8:
Next, the host introduces chicken breasts, a pivotal ingredient for the enchiladas. Instead of boiling, the chicken is nestled into the flavorful mixture, which gently provides the heat required to cook it evenly. In just 15 minutes, the chicken reaches the ideal internal temperature of 165°F—perfectly cooked yet tender.
Transformation into Sauce
Once the chicken is ready, it is removed, and the remaining ingredients are blended to achieve a smooth consistency resembling canned tomato sauce. After straining to eliminate solid bits, the host skillfully adjusts the seasoning, ensuring that the sauce is both rich and well-balanced.
Part 5/8:
Following this, the shredded chicken is prepared for the filling, alongside roasted poblano peppers—another delightful addition for both flavor and texture. The process of roasting poblanos can be a little daunting, as they must be charred fully before being wrapped in foil to steam, making skin removal easier. The result is soft, succulent peppers ready to enrich our dish.
The Great Cheese Fiasco
At this point in our culinary journey, we must address “the cheese” that has perplexed many fans of Schitt's Creek. The host transitions to making a simple cheese sauce, or béchamel, by combining flour and butter, then slowly whisking in milk until a smooth white sauce emerges. It is at this stage that the host reveals how to actually fold in the cheese.
Part 6/8:
Using a rubber spatula, they demonstrate the gentle technique of folding—stirring from the bottom up to incorporate the shredded queso de Papa, ensuring it melds into the sauce without becoming grainy. The result is a luscious, creamy cheese sauce destined to elevate the enchiladas.
Tortilla Preparation: A Flexible Approach
Next, the tortillas are prepped—a crucial step. Fresh from the package, they are too brittle to roll. To remedy this, they are lightly fried in vegetable oil until they are pliable yet not browned. This transformation makes them flexible enough to encase the delicious fillings without tearing.
Assembly Time
Part 7/8:
With all components at the ready, assembly of the enchiladas begins. The host emphasizes a systematic approach: dip each tortilla into the salsa roja before layering in chicken, cheese, and poblanos. With care, the tortillas are rolled up and positioned in a pre-oiled casserole dish, seam side down. As the dish fills up, more salsa roja, queso de Papa, and a generous drizzle of cheese sauce are added before the entire concoction heads into the oven.
After 10 to 15 minutes of baking at 400°F, the enchiladas emerge crisped, bubbly, and irresistibly aromatic. The only challenge now is the waiting period, a necessary delay to avoid the inevitable burn from premature tasting.
The Conclusion: A Celebration of Flavor
Part 8/8:
Upon serving, the enchiladas prove to be a feast for the senses. They present a delightful intermingling of rich, complex flavors, punctuated by the moisture of the chicken and the creamy cheese. This melding of textures and tastes achieves the host's goal—a trip to the Clean Plate Club.
The episode wraps up with a heartwarming nod to food, family, and the eternal mystery of "folding in the cheese." In venturing into this culinary world, viewers not only learn how to create a savory meal but also embrace the joy and laughter that food often brings. Whether enjoyed with gusto or shared around a family table, these enchiladas represent a delicious blend of culinary artistry and beloved television lore.