Cobia and Goat Cheese Enchiladas

Ingredients:

2 6-ounce cobia fillets, grilled
4 large flour tortillas
1 cup shredded cabbage
4 ounces goat cheese
1 cup refried beans
1 cup shredded cheddar cheese
1 case Bohemia beer
1 package chips, your call
1 jar salsa, your favorite

CD of your favorite salsa tunes

Spicy Enchilada Sauce

2 tablespoons olive oil
2 tablespoons flour
2 teaspoons cumin
2 tablespoons chili powder
1 tablespoon minced garlic
2 cups chicken stock
1/2 cup diced red onion
2 pinches salt

Instructions:

Grill the cobia and reserve. When your guests arrive, get the music going. Set out the chips, salsa and Bohemia. Have a sip of beer to put your mind at ease. To start the sauce, heat a small saucepan to medium, add oil and flour, and stir together about 4 minutes, or until the roux starts to bubble. Shake in cumin, chili powder and garlic and stir for 1 minute. Slowly stream in the chicken stock, stirring the whole time. As the sauce thickens, add 1 or 2 pinches of salt and sacrifice a splash of beer to the mix, toss in the onion and let simmer for about 10 minutes.

Now lay out your tortillas and place 3 ounces of cobia on each, then 1/4 cup shredded cabbage, 1 ounce of goat cheese and 1/4 cup refried beans. Wrap the tortillas and place in a baking dish, cover with sauce, shake cheddar cheese over the top, and bake until the cheese starts to brown and the sauce bubbles. Yank out of the oven and turn up the salsa – if your guests haven’t