Bay CrossingsCuisine
Chevy’s Crab Enchiladas
By Mary Swift-Swan
Nothing seems to phase the popularity of
Chevy’s in Alameda’s Mariner’s Square. Whatever it takes to
g et there, be it a car rally ’round orange cones, getting
there by Estuary ferry, or arriving by private yachts at the
new docks along the Alameda Estuary, people find a way. The
Alameda Chevy’s flag waves in the surrounding changes
proudly and continues to welcome customers. The Alameda
Chevy’s was the original restaurant that launched a whole
new way of thinking about Mexican food. Chevy’s has a
six-part company pledge that is the mantra of their
success-- No Cans in the Kitchen. Although you won’t find
cans, you will find a never-nending supply of warm crispy
chips and fresh salsa, hot tortillas rolling off El Machino
every 53 seconds and served with every meal, and really
fresh seafood.
Chevy’s Restaurant, “Fresh Mex” dining,
was started by the builder of Pier 39 and the Blue & Gold
Fleet, Warren Simmons, and his son Scooter in 1986. Chevy’s
continues to prosper. First it branched out in the Bay Area,
then it expanded across the nation. Chain growth for Chevy’s
Restaurants was given a major boost when Pepsi Co. purchased
it in 1993. It was boosted again when it was purchased and
privatized by J.W. Childs in 1997. Chevy’s can now be found
in 17 states with more than 110 restaurants. Chevy’s
corporate offices are next door to their waterfront
restaurant in Emeryville , which is the home of the
corporate test kitchen, Emeryville is one of the locations
where customers are sometimes treated to new menu items
first. Customers help by ranking their favorites, often
leading to new menu items for all Chevy’s.
When crab is in season it is “all over the
menu” at Chevy’s. Of the many ways crab is served, a popular
choice is Crab Enchiladas, an excellent option for Mother’s
Day Brunch, a Cinco de Mayo fiesta, or anytime the crab is
fresh. Crab Enchiladas with Chipolte-cream cheese sauce is a
hit for any occasion.
Chipolte-Cream Cheese
Sauce
2 T
Butter
1/2 cup Onion, minced
1 tsp
Jalpeno, seeded and
minced
1 tsp
Garlic
1/4 cup Red Bell Pepper, minced
1/2 tsp Fresh Oregano, minced
1/2 tsp Salt
1/4 tsp Cumin, ground
1 tsp
Chipotle Adobo (canned)
pureed in blender
1 cup Heavy Cream
4 oz
Cream Cheese
1/2 cup Monterey Jack, grated |
In a saucepan over medium-high heat, melt
the butter. Add the onion and sauté until translucent. Add
the jalapeno, garlic, and bell pepper and sauté until soft.
Add the oregano, salt, cumin, and Chipotle Puree. Decrease
the heat to low, add the cream cheese, and simmer for 5-10
minutes. Remove the saucepan from heat and stir in the jack
cheese, stirring until melted and well incorporated. Keep
warm over the lowest heat till used.
Chipolte Puree
6 cup Water
4 oz Dried
Chipolte Chilies, stems removed
2 T
Achiote paste
1 cup Tomato Paste
1 cup Firmly packed brown
sugar
1/4 cup Red Wine Vinegar
2 tsp Salt
1/4 cup Olive oil |
Combine all in sauce pan over high heat.
Bring to a boil. Decrease heat to medium low and simmer for
30-45 min. Remove from heat and cool completely. Puree the
mixture in a blender or food processor until smooth and
store in an airtight container in the refrigerator until
used or up to 3 days.
Cracked Crab Enchiladas
1 T Olive oil
1/2 cup Onion, diced
1 tsp Garlic, minced
1/2 cup Red Pepper, seeded and diced
1/2 cup Green Onions, chopped
4 cups Chipotle-Cream Cheese Sauce
8 oz Fresh Dungeness crab meat
Salt and pepper to taste
8-12 Corn Tortillas
11/2cup Queso Fresco |
Filling: Heat the olive oil in a saucepan over medium-high
heat. Add onion and sauté until clear. Add the garlic, red
peppers, and green onions and sauté for 30 seconds, until
soft. Add 1/2 cup of the Chipotle-Cream Cheese Sauce and
bring to a boil. Remove from the heat and fold in the
crabmeat. Season to taste with the salt and pepper.
Enchiladas Preparation: Preheat the oven to 375 degrees. Lay
4 to 6 of the tortillas on a baking sheet and place in the
oven for 3 to 4 minutes to warm and soften (or 30 seconds in
a microwave). Set a tortilla on the work surface and spoon
about 1/3
cup of filling in a line down the center of the
tortilla. Loosley roll up the tortilla and place in a
9x13-inch baking pan. Warm and fill the remaining tortillas
filling the baking pan. Cover the enchiladas with the
remaining 3-1/2 cups of sauce, and sprinkle the remaining
grated cheese over the top.
![](CoverWCheese.jpg)
Bake: Bake the enchiladas in the oven for 15 to 20 minutes,
or until the cheese melts and the enchiladas are warm
throughout.
Melvin’s Bio
Chef Melvin Vasquez is from El Salvador. He came to the
United States with his two brothers and four sisters as a
young boy. After finishing high school, he worked at two
jobs to help the family and support himself. He
worked at a
dry cleaning shop and at Chevy’s, first washing dishes or
cleaning the floors. He became inspired and asked to learn
more about the restaurant. He learned the different line
positions and skills, earning raises with his new
responsibilities until he was able to quit the other job and
give his full attention to Chevy’s.
At 20, Melvin was given an opportunity to
become a Leadarity, or shift leader, with responsibilities
similar to a Kitchen Manager. He was required to show a high
level of expertise, get along well with others, and gain
their respect so a crew would listen and follow directions
when preparing and presenting food. “It’s a lot of
responsibility to make sure it is done right and goes out on
time. I was the Leadarity for two years when my manager
asked if I wanted to become a manager. I was so excited. It
was what I was looking for. I went through
training at the Stonestown location, initially working at the same
restaurant and then continuing to move up to become the
General Food Manager, and now I’m a Regional Food Supervisor
in the Bay Area. Opportunities at Chevy’s are out there for
people like me who want to learn and grow within a good
company. Many managers and leaders are promoted from within
the ranks. It makes good sense to promote people who are
familiar with the food and concept. They are very proud of
what they do and what Chevy’s is about.” Melvin supervises
the food quality for ten Bay Area restaurants ensuring food
quality, and he is one of four regional teachers who train
restaurant lead chefs from the area on how to make new
dishes .
Melvin is married to a lovely lady named
Sonya. They have a son, Morgan, who just turned 15. After a
12+-hour day, Melvin enjoys spending time with his family
and working on cars. Morgan is not interested in cooking. He
does not want to work the many hours required in the
restaurant business. He wants to be an NBA player instead,
and Melvin encourages him to reach for what he wants. He
believes in liking what you are doing, day by day. Only
Melvin’s brother shares his passion for cooking. His brother
is the Kitchen Manager of the San Francisco Embarcadero
Chevy’s. “I love what I am doing. I’m learning everyday. It
is not easy to make everything from scratch everyday. It is
a big challenge but we do it and are always trying to
improve it and do it better. That is my inspiration with the
company. There is always something new. There are no cans
that come to our back docks. It is always crates of fresh
tomatoes, onions, peppers, avocados, and everything fresh.
It makes for a very good and very healthy food.” He finished
with a proud smile.
The dish described is one of 70 favorite Chevy’s recipes now
available in the Chevy’s Fresh Mex Cookbook available at
Chevy’s restaurants or online at
www.chevys.com.
While working with Melvin in the kitchen,
I had the good fortune to be offered a new dish just
created, the New Shrimp and Crab Enchiladas with a very
special sauce. The dish was nationally released mid-April to
rave reviews. There are many similarities to the above
recipe, but to try the Shrimp and Crab Enchiladas, you gotta
go to Chevy’s. To make that easy, Chevy’s Alameda and
Emeryville restaurants are offering a two-for-one entrée
special using the ad in this issue Take the ad, a friend,
and have some Fresh Mex!