The writer Flannery O’Connor said that endings to stories should always be “surprising yet inevitable.” That is, the story could end in no other way, and yet, somehow it catches the reader off guard. That’s what the prototypical high-ass recipe is all about: Foods that were made to be combined and yet, largely haven’t been. Or, it’s a traditional recipe, with one or two or five high-ass creative twists.
For this one, the twist gets put on the traditional cheese enchilada.
What you need:
1 12-ounce wheel of firm enchilada cheese
1 12-ounce wheel of queso fresco, crumbled
1 medium onion, chopped
6 strips bacon, fried and crumbled
10 corn tortillas, quartered
1 10-ounce can of enchilada sauce, opened
½ cup barbecue sauce
Directions:
Preheat oven to 450 F. There will be three layers to this enchilada concoction, so think of all your ingredients in thirds (except for the queso fresco, think of that in fourths, math guy). Coat a 13×9-inch baking pan with the first layer of enchilada sauce. Remember, this is one of three layers, so go easy, big fella. Put down one layer of corn tortillas, followed by the first segment of your cheeses, onion and bacon. Top with more enchilada sauce and repeat with another layer until all the ingredients are gone, except for the barbecue sauce. You’ll also want to set aside some queso fresco for the top. Once all the layers are down, drizzle on the barbecue sauce and the remaining queso fresco. Bake until bubbly and the cheese begins to brown, about 10 minutes.
