Have you seen that new Taco Bell commercial featuring Kevin Love for the XXL Steak Nachos? The gist of the commercial is that the nachos are normal-sized for 7’6″ Minnesota Timberwolves player Kevin Love, making them outrageously huge and beyond enormous for the rest of us.
If you haven’t seen it, here it is.
Yeah, that’s kind of what trying to feed Bill is akin to. The other day I watched him eat two turkey burgers for lunch in less than ten minutes. I bought him a large box of Raisin Bran Crunch on Saturday night, and it was gone by Monday night at around the same time. There were ten servings in that box.
With that said, planning a wedding was incredibly fun, but we often hear about the need to plan for a marriage. Now, this means a lot of things, including some very serious ones. But in the name of all that is holy matrimony, one of the things I was entirely unprepared for when tying the knot was the amount of time, effort, and money it takes to feed someone who is a) male and b) 6’7″. Bill is both of these things, bless his abnormally large heart.
All of these things add up to a lot of income-generating, grocery-shopping, and food-preparing work to fill his stomach. So when the universe drops a miracle in your lap in the form of pounds and pounds of leftovers from a taco bar at a work event, you grab it. When this happened the other day, I felt embarrassed about my urgency to pack up as much as I could for about 7.2 seconds, and then I didn’t anymore. I soon learned that the catering company would just trash it when they got back to their operating headquarters. The first thing that struck me was how sad that all that food would go to waste, as the event could easily have served another 15-20 people. The second thing was that this could potentially feed Bill for multiple meals. MULTIPLE MEALS! Scrounging around the office for any type of food-transporting materials turned up absolutely nothing. Since there was no way I was going to let this opportunity slip out of my hands, I actually mustered up the audacity to ask the catering staff to wait for me while I literally sprinted across campus to the university market and returned with a box of gallon-sized Glad bags and a few extra to-go containers meant for soup but perfect for salsa, guac, and black beans. Fast forward to the end of the workday, and if you had seen me lugging the tote bag I used to pack my hoarded treasure to the car, you would have absolutely zero doubt that I had taken not an ounce less than the max I could possibly carry. No shame, and SO not sorry.
That night, a Wednesday, Bill ate three burritos when I got home. On Thursday, he and one of his basketball buddies put away another huge portion after a couple (plus or minus a few more) beers. Friday, lunch was again provided. By Saturday, however, I knew that the Big Man would soon tire of the same meal, no matter how much he loves Mexican food. I needed to get creative. Determined to use what we had in the house, I threw together what ultimately became a hit according to Halter standards, and my Scavenchiladas were born.
What I found tearing through every food-storage area in my kitchen was a mix of things I always have on-hand (canola oil, olive oil, a clove of garlic), leftovers from my small Super Bowl get-together the weekend prior (half an onion, some shredded Mexican cheese, a handful of sliced olives, cilantro, light sour cream), some freebies from a food company who came to a career fair last year and gave our office the leftovers they didn’t want to ship back (a can each of tomato paste and crushed tomatoes with pesto), and of course, the gift from taco bar heaven I had scored earlier in the week (corn and flour tortillas, leftover salsa, shredded chicken, black beans, and salvagable-but-slightly-browning guacamole).
Now, I used to be so Type A that baking was more my thing – you know, the precision, the neatness, the following of strict rules. Things easily go wrong when baking when you don’t go by the book, and I am good at going by the book. However, I have always been secretly jealous of anyone who could just go through the kitchen and make something out of nothing, or so I thought. In fact, this jealousy flourished as numerous roommates with such a gift rotated through my house during college. (Amanda, Katie, Kaitlin, and Emily, I’m talking to you.) As we tend to do when we feel entirely inadequate at something, I had relied on self-deprecating tendencies the last few years when it came to cooking, but I’ve had just about enough of that, let me tell you. I was determined to make a Mexican food masterpiece out of my misfit ingredients. Now with that in mind, I’m going to tell you what I did, and then I want you to throw out anything that does not apply to you and add anything you damn well please.
Serves… however many can get their hands in before Bill destroys it.
(Adapted from this recipe)
- Canola oil
- As many corn + flour tortillas as you can find (about 12 in my case)
- 1/2 an onion, chopped
- 1 clove of garlic, minced
- 1 cup of salsa
- 3 tbsp tomato paste
- 1 cup water
- 1 cup canned crushed tomatoes
- Olive oil
- Fully cooked shredded chicken
- 1 cup black beans
- 1 package light shredded Mexican cheese
- A few cilantro leaves
- Light sour cream
- Whatever you have in your kitchen that sounds like it has any potential whatsoever to go in enchiladas
What To Do:
1. Preheat oven to 350 degrees F.
2. Coat a large pan over medium-high heat with canola oil. Add a single layer of tortillas to the pan. Cook for a few seconds or until very slightly browned to reduce the chance of crumbling the corn tortillas upon rolling. (Flour tortillas will be more flexible.). Using a spatula, lift up the first tortilla, stack on it the second, then lift both to add another layer of new tortillas underneath. Cook for a few seconds, stack and lift again, and add another layer underneath. Repeat the process until all tortillas are heated, adding a bit more oil if needed. You can place the tortillas one by one on a paper towel to remove any excess oil (read: calories and fat), or don’t and have even yummier enchiladas.
3. In a large saucepan, sauté the chopped onion and garlic in olive oil until tender and the kitchen smells amazing, then turn off the heat. Add 1 cup of salsa.
4. Using a spoon, drop 3 tbsp of tomato paste into 1 cup of water until dissolved, or if you get impatient like I did, stir until the everything mixes together. Add the tomato paste water to pan. Finally, add 1 cup of crushed canned tomatoes, and stir to combine.
5. Coat the bottom of a large glass casserole pan with some olive oil. (If you don’t have enough ingredients to fill a large pan, use a smaller one!) Lay a tortilla flat on a separate plate, sprinkle it lightly (or not so lightly) with cheese, followed by shredded chicken and a small scoop of black beans.
6. Roll up the tortilla and place it in the casserole pan. Continue until all tortillas are rolled, and your pan is filled.
7. Pour sauce to the top of the rolled tortillas, making sure all are covered.
8. Now the fun part: cover the whole thing with the rest of the grated cheese, plus more cheese and then maybe even a little extra cheese for good measure. I mean, who doesn’t love cheese? I love cheese.
9. Put the casserole in the oven for 10 minutes or until the cheese melts.
10. Garnish with cilantro, sour cream, guacamole, or whatever your perfect little heart desires, you pretty young thing.
11. Hand to happy big man of the house. And maybe have one or two yourself.
Big guy smiles.
Clean plate club! Happy scavenging, everyone.