The flaky pastry, the canary-yellow yolks, and the salty bacon make this a dish with cross-cultural appeal.
The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Classic Tex-Mex enchiladas are just corn tortillas dipped in red chile sauce, rolled around shredded Monterey Jack, baked with more sauce and cheese on top, and scattered with chopped onions.
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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