Couldn't make it to last night's Turning Tables, bpb's pop-up restaurant starring Sancho's? The chef sends his love, along with a recipe for the restaurant's yum jalepeno, mushroom and pimento enchilada. Enjoy!

Ingredients

1 kg tomatos
150 gms green chillis
45 gms coriander
25 gms chopped jalepenos
50 gms sliced mushrooms
42 gms tortilla
120 gms Ranchera Sauce from Bain Marie
60 gms of mozzarella cheese, shredded
30 gms shredded lettuce
120 gms of onions, 20 gms sliced in rings, the rest chopped
60 gms of coloured peppers
25 gms of chopped garlic
20 gms of zucchini half moons
100  gms of oil
25 gms of serrano peppers, freshly marinated.

Method

For the Ranchera Sauce:

Boil tomatoes, green chillis, coriander, 100 gms of chopped onions and garlic and blend together.

For the Enchiladas

Semi fry the tortillas, which can be purchased at any gourmet store. Stuff them with jalepenos, mushrooms, peppers, zucchini and serrano peppers (you can also add shredded chicken if you like), add Ranchera Sauce and shredded cheese. Place in a salamander oven or broiler. Before serving, top with lettuce, chopped coriander and onion rings.

Getting there: Plot number 604, Pinnacle House, off Linking Road, next to Cafe Mangii, Bandra (W), call 67094455, Rs 2,000 for a meal for two (without alcohol).