- 2 cups diced Spam
- 1 cup julienned red onion
- 1/2 cup julienned green pepper
- 1/2 cup julienned red pepper
- 4 tablespoons Chipotle Butter, recipe follows
- 2 tablespoons white wine
- 2 tablespoons canola or peanut oil
- 4 (10-inch) flour tortilla
- 16 ounces Cheddar, grated
- 1/2 cup diced green chiles
- Salsa, for garnish
- Sour cream, for garnish
- Guacamole, for garnish
In a large frying pan, saute Spam and julienned vegetables in Chipotle Butter over medium-high heat until Spam is lightly browned and vegetables are softened. Deglaze with white wine. Coat another large frying pan with 1 to 2 tablespoons oil. Rub tortillas in the pan to spread the oil, evenly coating each tortilla. Remove tortillas from pan and allow pan to reach medium-high heat.
Divide cheese, chiles, and Spam mixture among tortillas. Fold tortillas over, and place them in the pan. Cook until cheese is melted. Serve, garnished with salsa, sour cream, and guacamole.Chipotle Butter:
4 tablespoons canned chipotle chiles en adobo sauce, pureed
4 cloves garlic, finely minced
1 cup (2 sticks) butter, softened
2 1/2 tablespoons chopped fresh cilantro leaves
4 teaspoons fresh lime juice
4 teaspoons tequila
Fine salt and freshly ground black pepper
In a mixing bowl, combine chipotle puree, garlic, and butter until mixture is smooth. Add cilantro, lime juice, and tequila and stir or beat until uniformly blended. Add salt and pepper, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.