Blue Corn Enchiladas with Goat Cheese

Sauce:
1/2 white onion, minced
1/2 green bell pepper, minced
3 stalks celery, minced
4 cloves garlic, minced
2 Tbsp. olive oil
3 c. drained crushed tomatoes (canned)
2 Tbsp. ground cumin
1 tsp. sugar
2 tsp. paprika
1 tsp. dried oregano
1 bay leaf
cayenne pepper

• In a heavy kettle, sauté vegetables in olive oil over moderate heat until soft. Add tomatoes, cumin, sugar, paprika, oregano, bay leaf, salt and pepper. Add cayenne to desired taste. Allow to simmer, covered, for 20 minutes and discard bay leaf.

Filling:
1/2 c. thinly sliced onion
1 small red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
3/4 c. peanut or vegetable oil
eight 6" or 7" blue corn tortillas
1/4 lb. Haystack Mountain Goat Cheese
1 lb. Monterey Jack Cheese, grated

• In a skillet over medium heat, sauté the vegetables in 1/4 c. olive oil until soft. Transfer with slotted spoon to paper towels and drain. Add the remaining oil to the skillet and cook the tortillas, one at a time, 5 seconds on each side. Drain on a paper towel. Fill tortillas, one at time, first with vegetables, then with 1 Tbsp. crumbled goat cheese and 2 Tbsp. grated Monterey Jack cheese. Roll up the tortilla. Place in a baking dish just large enough to hold eight enchiladas. Spoon sauce over the enchiladas, and sprinkle with the remaining Monterey Jack cheese. Bake in preheated 350° oven until cheese is melted and bubbling. Serves 4.

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