Pork Enchiladas, Cheese too smoky!

locolongball

Hey Kids,
I had some enchiladas at Egg Fest and they were really good. [p]I had some left over pulled pork and thought I would try it in some enchiladas. The inside was awesome; however, the cheese on the outside was really smoky...not in a good way. :-( I know that cheese absorbs smoke better than most anything, how could I avoid this problem in the past.......besides cook it in the oven. ;-) I baked it for 45 @ 400. I cleaned the egg out and added new lump before I started.

Jopa

locolongball,
Did you let the fire stabelize ? I use cheese on occasion and never have that problem.

locolongball

Jopa,[p]not really, I put them in right when it reached 400. Should I of let it burn off some smoke and get stable first?

Jerald

Did you get this all figured out.? I searched this forum looking for smoked enchilada recipes....

Chubbs

Jerald said:

Did you get this all figured out.? I searched this forum looking for smoked enchilada recipes....

I hope he figured it out after 9 years

Legume

neither of those two have been active in years, I wouldn't hold your breath for a reply from either of them.

it sounds from the description like he put the cheese on the enchiladas before he started cooking. I've never egged enchiladas, but when we cook them in the oven, the cheese goes on for the last 10-15 min.  not sure if that would smoke 'em up too much or not, but you could always cover with foil once you cheese.  I think if you topped with cheese from the start you would be looking at something that looks like my driveway when finished.