By Katie Ayoub
May 7, 2021

We often see mash-ups that combine the familiar with the bold or American favorites with emerging global cuisines. Alex Sadowsky, concept chef with Dallas-based Twin Peaks, bets on the continued demand for comfort food, but offers an entirely original dish. Sourcing California dairy products for their versatility and authenticity, his modern American mash-up spins the beloved Mexican enchilada and the classic spinach and artichoke dip into the Cheesy Cal-Mex Spinach & Artichoke Enchiladas.

This is a double-down on the comfort-food mood everyone is in while highlighting high-quality California Hispanic-style cheeses.”
Alex Sadowsky, Twin Peaks

To build the dish, Sadowsky first makes the spinach and artichoke mixture, enriching it with California Oaxaca cheese, yogurt and whole milk. “The Hispanic-style melting cheese gives it that great gooey cheese pull that everyone loves. Dry Jack boosts the umami while helping build the body of the dish,” he says. “The yogurt adds a creamy tang, along with great immunity- and digestive-boosting health benefits.” He fills corn tortillas with the mixture, plus mozzarella, then rolls them and tops them with salsa verde. Once baked, he adds marinated cherry tomatoes, arugula, cilantro, red onion and a drizzle of yogurt.

He sees opportunity beyond the enchilada format for the flavor combinations. “You could easily make a few tweaks and turn this into chilaquiles, a play on a torta or even use it as a cool base for an entrée, pairing it with a Mexican-style rotisserie chicken,” says Sadowsky.

THE DISH
It easily converts into a large format take and bake.

THE CHEESE
Replace the Oaxaca cheese with queso asadero for a stronger flavor.