What are the main ingredients in Cheese-crusted Ostrich Enchiladas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Cheese-crusted Ostrich Enchiladas?

Calories: 984, Carbs: 95 grams, Fat: grams, Protein: 58.2 grams, Sugar: 22.1 grams, Salt: 1968 grams

How do I prepare Cheese-crusted Ostrich Enchiladas?

OSTRICH STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. TEX-MEX RAGÙ: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 4-5 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). SPICY CORN SALSA & CRÈME: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside. ROLL ’EM UP: When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes. TIME TO DINE: Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!

What should be prepared from my kitchen to make Cheese-crusted Ostrich Enchiladas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Cheese-crusted Ostrich Enchiladas

This ready-in-4-steps Mexican comfort food dish is sure to be a real crowd-pleaser. Spiced ostrich and black bean ragù are wrapped up inside a flour tortilla, smothered in cheese, and baked until crispy and golden. Topped with a charred corn & jalapeño salsa and crème fraîche. Speedy and yum!

Cheese-crusted Ostrich Enchiladas

with saucy black bean ragù, corn salsa & crème fraîche

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Black Beans
Cooked Chopped Tomato
Corn
Creme Fraiche
Free-Range Ostrich Strips
Grated Mozzarella Cheese
NOMU Mexican Spice Blend
Onion
Onions
Ostrich
Sliced Pickled Jalapeños
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Photo of Cheese-crusted Ostrich Enchiladas

Serves 1

TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 3-4 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
SPICY CORN SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
OSTRICH STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!

Beef Stock - 5ml
Onion - 1
NOMU Mexican Spice Blend - 10ml
Cooked Chopped Tomato - 100g
Corn - 50g
Sliced Pickled Jalapeños - 20g
Free-range Ostrich Strips - 150g
Black Beans - 60g
Wheat Flour Tortillas - 2
Grated Mozzarella Cheese - 40g
Crème Fraîche - 40ml

Download the Recipe

Serves 2

TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 4-5 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally).
SPICY CORN SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
OSTRICH STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!

Beef Stock - 10ml
Onion - 1
NOMU Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 200g
Corn - 100g
Sliced Pickled Jalapeños - 40g
Free-range Ostrich Strips - 300g
Black Beans - 120g
Wheat Flour Tortillas - 4
Grated Mozzarella Cheese - 80g
Crème Fraîche - 80ml

Download the Recipe

Serves 3

TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 150ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 5-6 minutes (shifting occasionally). Mix in the spice blend until fragrant, 2-3 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
SPICY CORN SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
OSTRICH STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!

Beef Stock - 15ml
Onions - 2
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomato - 300g
Corn - 150g
Sliced Pickled Jalapeños - 60g
Free-range Ostrich Strips - 450g
Black Beans - 180g
Wheat Flour Tortillas - 6
Grated Mozzarella Cheese - 120g
Crème Fraîche - 125ml

Download the Recipe

Serves 4

TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 5-6 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
SPICY CORN SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
OSTRICH STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!