Laura Chenel is considered by many to be one of the founding mothers of American artisan cheese. Laura, along with Allison Hooper of Vermont Creamery, Judy Schad of Capriole and Mary Keehn of Cypress Grove, blazed the trail for farmstead cheese in America.
During the 80’s, when most of America was producing – and eating – artificial cheese made in large factories, these women took what little resources and knowledge they had and began to make small-batch, artisan goat cheese.
These women’s contribution to America’s cheese culture is undeniable, and we are honored to feature many of their cheeses in the Aperitivo case.
Laura Chenel’s marinated goat cheese comes in the most adorable (and recyclable) handled buckets, and pack a ton of flavor. The rich and creamy goat cheese is then blended with green enchilada sauce, making for the most addictive and versatile condiment.
This recipe uses the sauce as a base for breakfast tostadas. But could be used in traditional enchiladas, as a dip with corn chips or as a southwestern inspired salad dressing.
If you are feeling up to the challenge, make your own green chile sauce. But if you are pressed for time (or lazy,) the store-bought jarred variety works just fine.
Chèvre Green Chile Breakfast Tostadas
For the sauce:
- 1 15 oz. jar green chile enchilada sauce
- 1 bucket Laura Chenel Marinated Goat Cheese – Jalapeño Chile
For the tostadas:
- Tostada shells
- Eggs, fried to over medium or sunny-side up
- Pickled jalapeños or Mama Lil’s peppers
- Cilantro, chopped
- Salt and pepper
To make the sauce, add the jar of enchilada sauce and all but one of the marinated goat cheese discs to a blender and purée until smooth. Keep in an airtight container in the fridge up to one week.
To make the tostadas, place the shells flat on a plate. Generously spoon the sauce over the shells. Top each shell with an egg. Crumble the last disc of the goat cheese and scatter around the tostadas. Lightly drizzle oil from the goat cheese bucket around the tostadas and garnish with pickled peppers, chopped cilantro and salt and pepper.
