Kathleen > wrote:

> Sqwertz wrote:
>
>> http://chowhound.chow.com/topics/533293
>>
>> Scroll down the posts where *I* start posting. Screw all those
>> other dumasses who don't know anything about food or tastes ;-)
>
> Well, it's mostly smooth, slightly thickened, either by the addition of
> some sort of thickening agent like cornstarch, or maybe just by pureeing
> the peppers very finely, sort of translucent, with some smallish soft
> chunks of what are probably anaheim chilies (cooked).
>
> My husband swears there's some sort of cheese or dairy in it but I
> believe he's tasting the queso blanco and crema that tops the enchiladas.

I always thought there was crema or somthing in there as well. But
it was the oil that provided the richness (without being oily).

> Huh. I'll be damned. And no cooking at all after the roasting and the
> blending?

No cooking at all. I did seed half the jalapenos, though.

-sw