Kona Coffee Chili Cheese Kalua Enchiladas

5 lb. prepared Kona coffee rubbed kalua pork (chopped)
1 large white onion (finely diced)
4 tbsp. Kona coffee beans (ground extra fine, divided)
4 tbsp. chili powder (divided)
2 tsp. fresh ground pepper
2 tsp. onion powder
1 tbsp. garlic powder
1 tsp. ground coriander
1 tsp. ground oregano
12 oz. green hot sauce
salt (to taste)
36 oz. prepared chili
1 ½ cup water
1 pkg. corn tortillas
16 oz. cream cheese
16 oz. cheddar or jack cheese (finely shredded)
½ bunch green onions (sliced)
2 tomatoes (finely diced)
1 cup cilantro (chopped)
8 oz. black olives (sliced)

In a large bowl, combine the pork, onion, 2 tbsp. ground coffee, 2 tbsp. chili powder, pepper, onion powder, garlic powder, coriander, oregano, hot sauce and salt to taste. Set aside.

In a medium bowl, combine the chili, 2 tbsp. ground coffee and 2 tbsp. chili powder and water.

Spread ½ of the chili mixture in a 9”x13” casserole dish.

Fill a tortilla with cream cheese, spoon about ¼ cup pork down the center, sprinkle with cheese and tightly roll up. Place seam down over the chili mixture in the casserole dish. Continue until dish is filled.

Pour remaining chili mixture over top of rolled enchiladas.

Bake at 350°, until bubbly. About 30 minutes.

Sprinkle top with extra cheese and return to oven until melted.

Garnish with green onions, tomatoes, cilantro and olives.

Recipe By:

Joy Marie Kailiuli – 1st Place Amateur Entrée Winner 2015 Kona Coffee Festival Recipe Contest

Prep + Cook Time:

1 hr 5 mins

Serving Size:

16 Servings

As featured in…

Oct. 19, 2016 Kona Coffee Festival Ad