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[Bentley]

Since I can't get the Baja/Sonoran/Southern California Mexican type food I like in Mayberry I need to make it.  I though I took a photo of it with Kristin's homemade encilada sauce with cheese, so I will have to sho you a photo of it when it comes out of oven.  It will be accompanied by home made refried beans with fire roasted chili's & cheese and some Spanish Rice!

[Bentley]

We don't cook as much on the pellet unit as many of you, but when we do, it does add a nice unique flavor.  I think tonight's guest will appreciate!

[pmillen]

We don't cook as much on the pellet unit as many of you, but when we do, it does add a nice unique flavor.

Yes.  The slight wood flavor is a welcome addition, especially when cooking Mexican or Italian food that was originally cooked in wood fired ovens.  Our pits have become our versions of the summer kitchen.

[Bar-B-Lew]

That enchilada dish looks great!  I would eat at least half of it.

[Bentley]

I tasted one to make sure it was not poisonous, and it could have used a tad more sauce, but they are pretty fine!  I fine this dish to reheat well, so it will now just be to get it, the Frijoles & the rice to temperature at the same time.  Ohh, and "traditional" Key Lime pie for dessert!

[Bar-B-Lew]

what was your baked time and temp and what kind of cheese was it?

[Bentley]

I cooked at 325° for 30 minutes, then brought in and put under broiler for about 5!  Medium Cheddar and Jack!