A Southern Living Best: Peach EnchiladasPosted: July 26, 2011
Don’t you think that Southern Living has the best recipes? I have counted on them my whole married life, knowing that its Test Kitchens make and evaluate each recipe many times before it is ever printed. Never too complicated, some of my most favorite recipes come from or have been inspired by the recipes in Southern Living’s pages.
One recipe in the July 2011 “Peaches, A Love Story” issue really caught my attention. I too love peaches and am always looking for a new and different way to serve them other than my Quick & Easy Cobbler, which was also based on a Southern Living recipe. Peach Enchiladas really caught my eye with its interesting name and unusually ingredient: Mountain Dew. The blogosphere has been abuzz about this recipe, and despite the fact that I always roll my eyes when my son picks up a Mountain Dew, I just had to try it.
With few ingredients, this dessert is easy to put together and really would be perfect for a crowd. The hardest part was peeling the peaches, which I know can be done quickly by dunking in boiling water, but I hadn’t planned ahead. I don’t even think they really need to be peeled. This recipe serves 16, but I cut it in half for my family of 4, leaving us yummy leftovers.
- 2 (8-oz.) cans refrigerated crescent rolls
- 2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)
- 1 1/2 cups sugar
- 1 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 (12-oz.) can citrus-flavored soft drink (Southern Living tested with Mountain Dew)
Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13 x 9-inch pan.
Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
Bake at 350° for 45 minutes or until golden brown and bubbly.
The enchiladas literally melt in your mouth. You could dress these up with ice cream or whipped cream, but they don’t need anything extra to improve their deliciousness. Now I understand why the recipe contributor, Hettie Wilkerson of McBee, South Carolina, took first place at the 2004 South Carolina State Cook-Off.
The Virginia peach crop seems mighty good this year, and Peach Enchiladas is an amazing way to share the bounty with family and friends. Enjoy!
All photos by Avad Fan.