{"id":3288,"date":"2011-12-26T19:31:27","date_gmt":"2011-12-26T19:31:27","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3288"},"modified":"2011-12-26T19:31:27","modified_gmt":"2011-12-26T19:31:27","slug":"enchiladas-mit-dip","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/enchiladas-mit-dip\/","title":{"rendered":"Enchiladas mit Dip"},"content":{"rendered":"

Zutaten<\/strong>
\n125 g Feiner Maisgriess
\n100 g Mehl
\n3 Eier
\n3\/8 l Wasser
\n3 Zwiebeln
\n2 Knoblauchzehen
\n2 rote Chilischoten
\n375 g Rinderhackfleisch
\n3 EL Schweineschmalz
\n1000 g St\u00fcckige Tomaten
\nSalz
\nweisser Pfeffer
\nKreuzk\u00fcmmel; gemahlen
\n75 g Schwarze Oliven
\n100 g Cheddar-K\u00e4se
\n100 g Frischk\u00e4se
\n1 EL \u00d6l
\n2 Lauchzwiebeln
\n1 Reife Avocado
\n3 EL Limettensaft
\nFrischer Koriander<\/p>\n

Zubereitung<\/strong>
\nGriess. Mehl, Eier und Wasser verr\u00fchren, 30 Minuten quellen lassen. Zwiebeln und Knoblauch sch\u00e4len, hacken. Chilis klein schneiden, Kerne dabei entfernen. Hack und die H\u00e4lfte des Chilis in 1\/3 des heissen Schmalzes anbraten. Die H\u00e4lfte der Tomaten, Knoblauch und Zwiebeln bis auf Essl\u00f6ffel zuf\u00fcgen. 10 Minuten d\u00fcnsten. Mit Salz, Pfeffer und K\u00fcmmel w\u00fcrzen. Oliven in Spalten schneiden. Cheddar reiben, mit Frischk\u00e4se mischen. Teig durchr\u00fchren. In restlichem Schmalz portionsweise pro Portion 2 goldgelbe Fladen backen.
\nDie H\u00e4lfte der Sosse in eine ofenfeste Form f\u00fcllen. Restliche Sosse, Oliven und K\u00e4se auf die Fladen streichen, aufrollen und in die Form geben. Im vorgeheizten Backofen (E-Herd: 200 Grad\/Gasherd: Stufe 3) ca. 15 Minuten \u00fcberbacken.
\nF\u00fcr die Dips restlichen Chili im heissen \u00d6l and\u00fcnsten. Lauchzwiebeln putzen, feinschneiden und, bis auf etwas Gr\u00fcn, mit and\u00fcnsten. Mit \u00fcbrigen st\u00fcckigen Tomaten abl\u00f6schen, w\u00fcrzen. Avocado aus der Schale l\u00f6sen. Mit restlichen Zwiebeln und Limettensaft p\u00fcrieren, w\u00fcrzen. Enchiladas mit Zwiebelgr\u00fcn bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 125 g Feiner Maisgriess 100 g Mehl 3 Eier 3\/8 l Wasser 3 Zwiebeln 2 Knoblauchzehen 2 rote Chilischoten 375 g Rinderhackfleisch 3 EL Schweineschmalz 1000 g St\u00fcckige Tomaten Salz weisser Pfeffer Kreuzk\u00fcmmel; gemahlen 75 g Schwarze Oliven 100 g Cheddar-K\u00e4se 100 g Frischk\u00e4se 1 EL \u00d6l 2 Lauchzwiebeln 1 Reife Avocado 3 EL … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[478],"class_list":["post-3288","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-enchiladas","item-wrap"],"yoast_head":"\nEnchiladas mit Dip<\/title>\n<meta name=\"description\" content=\"- Enchiladas mit Dip\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/enchiladas-mit-dip\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enchiladas mit Dip\" \/>\n<meta property=\"og:description\" content=\"- Enchiladas mit Dip\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/26\/enchiladas-mit-dip\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-26T19:31:27+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Enchiladas mit Dip\",\"datePublished\":\"2011-12-26T19:31:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/\"},\"wordCount\":219,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Enchiladas\"],\"articleSection\":[\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/\",\"name\":\"Enchiladas mit Dip\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-26T19:31:27+00:00\",\"description\":\"- Enchiladas mit Dip\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/26\\\/enchiladas-mit-dip\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Enchiladas mit Dip\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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