Warning: Skyline Chili Provel Cheese Enchiladas will Change Your Taste Buds Forever #provelmania
This crazy dish was concocted for a YouTube collaboration. Check out Doug’s episode for this collaboration.
As I was pursuing the interweb, I ran across a recipe for Chili-Cheese Enchiladas. On one of my other monitors, I noticed that our Cincinnati Chili episode was getting some good views. At that moment, it hit me…
Things to know:
What makes Skyline Chili different?
Skyline Chili is different due to its unique Greek-inspired, sweet-savory spice blend (cinnamon, allspice, cocoa) in a fine-textured meat sauce, served over spaghetti with tons of finely shredded cheddar cheese, unlike traditional Texas-style chili. It’s known for its distinct “Ways” (3-Way: spaghetti/chili/cheese, 4-Way: add onions or beans, 5-Way: both) and famous hot dogs called Coneys, creating a unique flavor and texture experience.
What’s the secret to the best Cincinnati chili?
Chocolate: Unsweetened chocolate is the secret ingredient that adds rich flavor. Seasonings: Season the Cincinnati chili with chili powder, salt, cumin, cinnamon, cayenne pepper, whole cloves, whole allspice berries, and a bay leaf.
What is the secret to good enchiladas?
The foundation of any enchilada is the tortilla. Flour or corn tortillas can both work, but traditional enchiladas are made with corn tortillas for their authentic texture and flavor. The secret is to use fresh, pliable tortillas. Before assembling, lightly fry them in a bit of oil.
What cheese goes best in enchiladas?
We are using the St Louis classic Provel cheese in this recipe, but, the best cheese for enchiladas depends on the style, but classic choices for melting include Oaxaca, Monterey Jack, Asadero, and Chihuahua, often blended for creaminess and stretch, while Queso Fresco or Cotija offer a crumbly, tangy topping for authentic Mexican versions, with Tex-Mex favoring cheddar or even American cheese for ultimate melt. For the perfect melt, shred cheese from a block yourself and mix mild options like Jack with richer ones.
What is the history of Provel cheese?
Provel was first made by Costa Grocery in collaboration with the Hoffman Dairy Company of Wisconsin, specifically as a topping for St. Louis-style pizza. People wanted a melting cheese that could easily break with the crust and melt in the mouth.
Ingredients:
First make the Skyline Chili…you may want to double or triple this…in my humble opinion, there is no better chili dog than a Skyline Chili Chili Dog…
For the Skyline or Cincinnati Chili:
2 lbs ground beef (We used the aged ground beef we make ourselves)
2 cups chopped sweet onion
4 cups beef stock
15-16 oz tomato sauce
3 T chili powder
1/2 oz grated unsweetened chocolate
2 t minced garlic
1 t ground cinnamon
1 t ground cumin
1/2 t salt
1/2 t cayenne pepper
1/4 t ground allspice
1/4 t ground cloves
1 bay leaf
1. Brown the ground beef and onion, then drain.
2. Add the beef stock and simmer for about 10 minutes
3. Add all remaining ingredients and simmer uncovered for at least 1 hour
4. Remove the bay leaf.
5. Skim off any extra fat.
Ingredients for the remainder of this fine dish:
2 T butter
2 red bell peppers, chopped
1 can diced green chilies
10 Tortillas (it is up to you…flour or corn. I know our family likes the flour)
We used 1.5 lbs of Provel cheese that we shredded. you can also use 2 cups shredded cheese (Montey Jack, cheddar of Pepper Jack or Chihuahua cheese are all good choices.)
3/4 cup (84g) shredded Monterey Jack Cheese
Instructions:
1. In a skillet on medium high heat, melt the butter, then sauté the bell peppers for about 5-7 minutes. Add the fire roasted tomatoes and chilies and continue to cook for about 5 minutes.
2. Add the above mixture to your single batch of Cincinnati chili and stir to mix.
3. Preheat the oven to 350 degrees Fahrenheit.
4. In a 9 x 13 inch baking sheet pour a few spoonful’s of the chili on the bottom.
5. Lay one tortilla out and add a good spoonful of the chili, 2 T cheese, roll up into a enchilada and place in the baking dish. Repeat with all 8 tortillas.
6. Once you have rolled all 8 tortillas pour 2 cups of chili on top of enchiladas. Add the green enchilada sauce to the top.
7. Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over the chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
8. Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.
These most likely will not come out pretty…but they will be damn good!
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.