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Spokane, Washington  Est. May 19, 1883

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RV cooking: Cheese burger enchiladas

This mashup combines two classics: enchiladas with a cheese burger on top! (Leslie Kelly)
This mashup combines two classics: enchiladas with a cheese burger on top! (Leslie Kelly)

Sometimes, I'm not exactly sure where crazy ideas hatch in my fevered brain. Maybe it's while I'm grinding up the hiking trail, thinking: I want something really decadent for dinner.

That's likely how I dreamed up the cheese burger enchilada. My sister, Laurel, was visiting me in Palm Springs last week while Johnny was in the Lake Tahoe area racking up vertical on his downhill boards. Sissy and I went hiking in Joshua Tree National Park and finished the day with a soak at Sam's Family Spa in Desert Hot Springs. 

I had all the ingredients for a dish I've been thinking about for a while. Since our stay in Taos, N.M., to be precise. That's where I made a chili relleno burger, with Hatch chilis folded into the patty and a cheese-stuffed poblano on top. I had made a couple extra patties and they've been hanging out in the freezer since. So, yeah, let's get those guys sizzling on the George Foreman Smokeless Grill, my absolute favorite tool in my makeshift outdoor kitchen. 

Grilled some onion slices alongside the patties and layered up tostada shells with pepper jack and Hatch green chili enchilada sauce. Zapped that in the microwave for six minutes, slide the patty on top and let the yum begin. There's just something so satisfying about those flavors together on a cool evening, eating by the fire.  

Leslie Kelly
Leslie Kelly is a freelance writer.