Discussion:
Wimpilada recipes
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Rick Massey
2010-03-28 17:37:53 UTC
Permalink
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.

Anyone got any suggestions? I'd like to be as authentic as possible to tex
mex cuisine without it being beyond their threshold.

My strategy is to provide options to them that might open their minds about
this cuisine so that I can gradually introduce them to more options. Our pot
lucks have been all too limited and I want a wider variety of options to
bring.

Comments by people about the merits of Tex-Mex or trying to push other
cuisine agendas will of course be ignored as off topic, as will the peurile
pissing contests that seem to erupt eventually in most topics. (So if
someone you hate responds to this, instead of responding publically, please
take it private as no one is interested in it as we've all seen it before)
S***@AlkaSeltzer.nul
2010-03-29 20:20:44 UTC
Permalink
On Sun, 28 Mar 2010 12:37:53 -0500, "Rick Massey"
Post by Rick Massey
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.
Anyone got any suggestions? I'd like to be as authentic as possible to tex
mex cuisine without it being beyond their threshold.
My strategy is to provide options to them that might open their minds about
this cuisine so that I can gradually introduce them to more options. Our pot
lucks have been all too limited and I want a wider variety of options to
bring.
Comments by people about the merits of Tex-Mex or trying to push other
cuisine agendas will of course be ignored as off topic, as will the peurile
pissing contests that seem to erupt eventually in most topics. (So if
someone you hate responds to this, instead of responding publically, please
take it private as no one is interested in it as we've all seen it before)
I love your name for your desired recipes: Wimpilada. Best of luck!
Lots of Mexican (and Thai) recipes are Googled "NOT for wimps" but
separating the heat from the meat is quite a corker. I was hoping for
some replies by now since the border is so blurred here, fbow.

Hope you find some tasty recipes. Around my house, Mexican has to be
prepared nursing home cafeteria plain and then I tart it up for my hot
and spicy tastes. I'm still lucky enough to be able to enjoy the
hottest pepper (crossing habaneros for good luck).

More than a few of my over the hill friends (male/female; skinny/fat)
have Diverticulitis (one girl's in the hospital losing a few feet of
colon) so seeds, biting hot and anything short of just good flavor are
deadly.

I've been in some Thai/Indian and Spanish groceries before. One small
store had an entire row in the back with various antacids. Universal
problem. The best cure for the hottest pepper eaten is to chew and
gargle with black olives. It works.

As far as starting a food fight, hey, it's your fork, Buen Provecho!
Sqwertz
2010-03-31 02:13:11 UTC
Permalink
Post by Rick Massey
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.
http://www.cooks.com/rec/view/0,1741,129183-253198,00.html

You can't get a lamer than that. My mother makes those with flour
tortillas. Do them a flavor and DON'T use flour tortillas.

-sw
Rick Massey
2010-03-31 10:12:32 UTC
Permalink
Post by Sqwertz
Post by Rick Massey
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.
http://www.cooks.com/rec/view/0,1741,129183-253198,00.html
You can't get a lamer than that. My mother makes those with flour
tortillas. Do them a flavor and DON'T use flour tortillas.
I'll take a look at them.
Rick Massey
2010-03-31 10:13:27 UTC
Permalink
Post by Sqwertz
Post by Rick Massey
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.
http://www.cooks.com/rec/view/0,1741,129183-253198,00.html
You can't get a lamer than that. My mother makes those with flour
tortillas. Do them a flavor and DON'T use flour tortillas.
I'll take a look at them.
S***@AlkaSeltzer.nul
2010-03-31 15:15:18 UTC
Permalink
Post by Sqwertz
Post by Rick Massey
I have friends who think bell pepper is too spicy and whose pepper shakers
in their homes are considered to be decoration only. In an effort to find
something to take to a potluck where they'll be in attendance I'm trying to
find some mild enchilada recipes to make, what I call wimpiladas. I'm
thinking of a chicken enchilada recipe with sour cream sauce instead of the
more piquant green or ranchero sauce on them.
http://www.cooks.com/rec/view/0,1741,129183-253198,00.html
You can't get a lamer than that. My mother makes those with flour
tortillas. Do them a flavor and DON'T use flour tortillas.
-sw
Holy Frijole!

That recipe is way so safe and easy that I'm surprised it wasn't the
"chef's special" on "Semi-Homemade Cooking with Sandra Lee" -------
her first step always seems to be "1. open a can of ..."

good luck

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