We all know that wine just naturally goes well with cheese, but Henning’s® Hatch Pepper Cheddar Cheese kicks it up a notch.
Henning’s Hatch Pepper Cheddar Cheese took a gold medal this year in the World Championship Cheese Contest. This cheese, which is sold in 20-pound wheels as well as the more manageable sizes that you’ll find in Brookshire’s (Does anyone else dream about 20-pound wheels of cheese? Asking for a friend.) is a creamy, smooth cheddar infused with authentic Hatch Chile Peppers from Hatch, New Mexico. The mild, sweet and savory pepper is grown on the banks of the Rio Grande, and it is the perfect balance to the bold flavor of cheddar.
One wine that pairs nicely with the tastes of the cheddar is the Josh Cellars Chardonnay. Served chilled and perfect for a summer day, this chardonnay is balanced with aromas of tropical fruits and citrus, finished with subtle oak notes. It’s a bright, fresh wine with citrus notes, so the acidity balances the heavy cheese nicely.
Another great pairing would be La Crema Sonoma Coast Pinot Noir. Aged for nine months in a barrel, this red has hints of cherry, raspberry, pomegranate and sweet tobacco. It’s light on the tannins, which is always nice if you’re sipping on a hot day. It also has notes of blood orange, plums and blackberries. Both wines are at nice price points to impress guests on a lovely summer evening or enjoy by the pool on a night in with the family.
Henning’s Hatch Pepper Cheddar Chicken Enchiladas
Recipe from Henning’s
2 cloves garlic, minced
1 medium onion, chopped
1 large bell pepper, chopped
1 can cream of chicken soup
1 cup sour cream
1 to 4 oz green chilies, chopped
4 1/2 cups rotisserie chicken meat, shredded
2 1/2 cups Henning’s® Hatch Pepper Heritage Cheddar, shredded
12 flour tortillas
Sauté garlic, onions and bell peppers in butter. Stir in cream of chicken, sour cream and green chilies. Reserve 1/2 of mixture; set aside. Stir chicken into remaining mixture; add 1 cup of shredded cheddar.
Fill the flour tortillas generously down the center; roll tightly. Place in a greased 9 x 13 baking dish. With the remaining mixture, spread over the top of the enchiladas. Top generously with an additional 1 1/2 cups of shredded cheddar. Bake at 350° F for 25 to 30 minutes.
Serves 8 to 10
Calories: 429, Fat: 20 g (9 g Saturated Fat), Cholesterol: 113 mg, Sodium: 959 mg, Carbohydrates: 28 g, Fiber: 4 g, Protein: 38 g.