Primavera Enchilada Pie

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Do you ever get into a rut?

I feel sometimes like I need some constant form of stimulation, or else I am bored.

I was feeling a little blah this week.  Feeling blah for me equates to a lot of sitting around watching television.  This week meant rewatching all of Dawson’s Creek on Netflix (no shame).  I watched this show off and on when I was a young, bratty preteen, and I have a secret to admit: back then I liked Dawson better than Pacey.

I can only blame this on my love for overly emotional, good boys back then.  I was blinded to the fact of how annoying Dawson was.  Blah, blah, I want to make movies, Joey why don’t you love me, wahhh.   And let’s not get started on little Joey who could never make up her mind  and acted superior to the world.

But I love this show still: sooo dramatic.  My favorite moment is tied between everyone jumping into the pool (with their clothes on, those crazy kids!!) after a long study session or Dawson’s dramatic walk out of the PSATs to show solidarity with Pacey.  Or maybe Dawson’s awful cry face when he tells Joey to go be with Pacey.  Too many great moments to choose from.

I have now watched almost every episode with those four whiny kids from Capeside*, and I gave myself a Cher-snap-out-of-it moment.    It was time to get up off the couch.  Rut time over.

Thank you to those of you who put up with a Dawson’s Creek rant that is about 10 years late.  Now on to the food,  I promise.

One of my first steps for getting out of my rut was making a new dinner with some spring veggies since spring finally seems to be here to stay since there is no snow forecasted in the next ten days.   Take some asparagus  peas, leeks, and any other veggies you love, sauté them, and coat them in a goat cheese sauce.

That would be a good enough, but it doesn’t end there.  Next you put the veggies between two tortillas and bake it.  This way the top tortilla gets crispy and the bottom one is soft.  It is a perfect mix of enchilada and tostada textures.

Here is my resolution: keep making delicious dinners like this and to get out more.

Also, rewatching Dawson’s Creek on Netflix with a completely different them song almost defeats the entire purpose of the show.

*For full disclosure, I do not judge Dawson’s Creek viewers- I too love it, just for what it is: melodramatic teens.  And also, this rewatching was over a few weeks.

PRIMAVERA ENCHILADA PIE
From Cinnamon Freud

INGREDIENTS

1 tablespoon of butter, divided
1/4 cup sliced leeks
Salt and pepper, to taste
4 cloves garlic, minced
2 cups chopped asparagus
1 1/2 cup frozen peas
3/4 cup milk
2 tablespoons flour
1 once goat cheese
8 corn tortillas

DIRECTIONS

Preheat oven to 425°F.

Heat a large skillet over medium-high heat.  Add 1/2 tablespoon of butter and leeks.  Season with salt and pepper, and cook until tender, 5-7 minutes.  Stir in garlic and cook until fragrant, 1-2 minutes.  Stir in asparagus  peas, and remaining 1/2 tablespoon butter.  Cook until tender, 4-6 minutes.  Season with salt and pepper to taste.

Stir in milk.  Heat until simmering and whisk in flour.  Cook, stirring occasionally  until thickened, about 3-5 minutes.  Stir in goat cheese until melted.

Place four tortillas on a greased baking sheet.  Divide filling between the tortillas.  Top with remaining four tortillas.  Top with additional filling if desired.  Bake for 13-17 minutes, until golden brown.

Serves 4.

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2 thoughts on “Primavera Enchilada Pie

  1. Joanne says:

    Do they even make shows as good as Dawson’s anymore? Methinks not. And it’s really too bad.

    LOVE this enchilada pie! I’m totally in a tex-mex mood lately and this sounds awesome!

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