Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

• 1/2 cup freshly squeezed lime juice (I used 2 limes)
• 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
• 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
• 1/2 cup olive oil, plus more for brushing/drizzling
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
• 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

• 1/2 cup crumbled queso cotija
• 2/3 cup Mexican crema or creme fraîche
• 1/2 cup vegetable oil (I used Canola oil)
• 2 tsp sherry vinegar
• 2 T water
• 2 medium garlic cloves
• 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
2. Line 2 rimmed baking sheets with parchment paper.
3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
5. Evenly pour the orange juice mixture all over the vegetables.
6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

• 3 T extra-virgin olive oil, divided
• 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
• 1 pound tomatillos, husked, cored, and chopped
• 1 medium yellow or white onion, chopped, plus more for garnish, if desired
• 8 medium garlic cloves, smashed and peeled
• 1 T ground cumin
• 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
• 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
• 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
• 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
• 8 6-inch corn tortillas
• lime wedges, to serve, optional
• sour cream or Mexican crema, for serving, optional
• rice and refried beans, for serving, optional

1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
2. Preheat the oven to 475 degrees with a rack in the center position.
3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
4. Stir in the cumin and cook until fragrant, about 30 seconds.
5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.