Caramelized Eggplant and Chicken Enchiladas

Enchiladas

• 1 Adagio™ Baby Eggplant, roasted and smashed
• 1 lb. chicken, cooked and shredded
• 2 cups mozzarella cheese, grated
• small corn tortillas

Pico de Gallo Salsa

• 2 cups Concerto™ Grape Tomatoes, chopped
• 1 cup white onion, diced
• 1 cup Gusto™ Mixed Hot Peppers, seeded and finely diced
• olive oil
• salt
• 1/8 cup chopped cilantro
• 1 lime, juiced

Instructions:

1. For the enchiladas, cut Adagio™ eggplants in half and roast in a 375ºF oven until very tender and caramelized (about 30 minutes).
2. Peel the skin and smash up (or purée) the pulp. Season with salt and cracked black pepper.
3. Warm tortillas in the oven so they become soft and bendable.
4. Roll tortillas with chicken, cheese and Adagio™ eggplant. Cover with more cheese and either bake or microwave until cheese is melted.
5. For the salsa, combine chopped Concerto™ tomatoes, onions and Gusto™ peppers. Add salt, cilantro, olive oil and limejuice.
6. Pour over top baked enchiladas and enjoy.

Enchiladas can also be made with beef or shrimp.