Nope, I'm not kidding. Austin is home to the Spam Museum and anyone who's visited the islands knows that Hawaiians love their Spam!
This love affair began during WWII when our servicemen introduced the product to the island. It was a nice break from poi. (Frankly, what isn't?) Islanders found that Spam was deliciously salty, didn't require refrigeration and lasted...well, forever! (As proof of this, we saw a canned ham in the museum that was dated 1927!)
Since I had to report to Mayo Clinic in MN for periodic tests regarding my lung issues (more about that at Second Wind!) the DH & I recently dropped by the Spam Museum. I had no idea there were so many different varieties and so many ways to fix this product.
Here's a recipe I emailed to myself from the Kitchen Kiosk in the museum:
Tortillas dressed with garlic, cheese, peppers, onions, rice, black beans, and SPAM® Jalapeño.
Total Time: 30 minutes Makes: 8 servings
Ingredients:
1 12-ounce can SPAM® Jalapeño, grated
2 tablespoons olive oil
4 cloves garlic, minced
1 green bell pepper, diced
1 large onion, finely chopped
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
2 cups cooked white rice
2 cups shredded Mexican blend cheese, divided
1 (28-ounce) can La Victoria® Red Enchilada Sauce
8 (8-inch) corn or flour tortillas
Directions
1. Heat oven to 350°F.
2. In large skillet, heat oil on medium-high. Cook onion, garlic and pepper for 5 minutes or until onion is softened. Add SPAM® Jalapeño and fry for 5 minutes or until SPAM® Jalapeño is browned. Set aside about 1/4 cup of the SPAM® Jalapeño mixture for garnish.
3. Add black beans, rice, cilantro and 1 cup of the cheese. Stir until well combined.
4. Spoon 1/4 of enchilada sauce over the bottom of a 9x13-inch baking dish. Heat tortillas and coat with enchilada sauce. Spoon SPAM® Jalapeño mixture on to each tortilla. Roll up to enclose filling. Place in dish and pour remaining enchilada sauce over tortillas.
5. Top with the remaining shredded cheese. Cover with foil and bake 40-45 minutes or until warmed through. Serve with guacamole if desired. Sprinkle reserved fried SPAM® Jalapeño over enchiladas.
I fixed these for my family's Fourth of July get-together as a break from hamburgers and hot dogs. They went over big time!
