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I’m a big fan of enchiladas, but roasted poblano enchiladas? Yes, please!
This recipe is not complicated, but it has some steps. You’ll roast some poblanos, make a sauce and filling, fill some enchiladas, and bake in a casserole dish. Again, not complicated. But in my Imperfect Foods box this week, I got all the fixings for this recipe, so here it is. (Also, you can get $20 for free for trying Imperfect Foods here.)
First, the poblanos. If you’ve never roasted your own peppers, you can do it one of two ways. Well, I’m sure there are more, but I’ve done it two ways. This time, I put them directly on the burner of my gas stove and lit ‘em up. Find your best tongs. Turn, turn, turn. Don’t burn yourself. Keep turning. You want them charred and blackened. As much of the pepper as possible. It takes a few minutes, and you have to be constantly watching them so they don’t light on fire. But I’ve lit lots of things on fire and I can handle this, so you probably can too.
The other way is under a broiler in your oven. Less likely to catch fire, but you have to turn them frequently, which I find to be a hassle. But if you don’t have a gas stove, this is the way.
Once you’ve roasted them until they are black, you’ll put them in a bowl and cover with plastic. This steams the skin so it’s super easy to slide off with paper towels.
While you’re waiting for that, you’ll make the sauce. While you could make this more complicated, I didn’t want that, so this sauce is the no cook kind — just throw everything in a blender (or food processor, but a blender is easier because you can pour the sauce overtop your enchiladas) and that’s it. The filling is also no cook for the same reason. In both cases, you could probably sauté onions and garlic and all that jazz, but I skipped it to save time. My roasted poblano enchiladas were delicious, so I think it was worth it.
Roasted Poblano Corn and Black Bean Enchiladas
Smoky roasted peppers, sweet corn, and black beans steal the show in. these roasted poblano enchiladas. Perfect for something different.
1/2cupshredded Monterey Jack or Mexican blend cheese
To put it all together:
1cupshredded Monterey Jack or Mexican blend cheese
Roast the poblanos:
Put the whole peppers either under a broiler in your oven or over a gas flame. Turn the peppers repeatedly until they are almost all black.
Immediately put them in a heat proof bowl and cover with plastic wrap.
Let sit while you make the sauce.
To make the sauce:
Put all of the ingredients in a blender and blend until smooth. Add a pinch of salt and pepper, taste and adjust the seasoning.
Make the filling:
Remove the poblano peppers from the bowl. Peel the skin off by rubbing it with paper towels, or use your hands. Chop the peppers into thin slices and add to a clean bowl.
Combine all of the remaining filling ingredients in the bowl with the peppers and stir well. Add a pinch of salt.
Preheat oven to 400 degrees.
Add enough of the sauce to a casserole dish to cover the bottom.
Heat the tortillas in the microwave until soft and pliable.
Spoon a few tablespoons filling in each tortilla, roll it up, and add it to the casserole dish.
Bake the enchiladas for 10 minutes and remove from oven.
Pour remaining sauce over top, cover with 1 cup cheese, and continue baking until cheese is melted, about 10 more minutes.
Serve with sour cream, cilantro, and lime wedges if desired.
Storing leftovers: Cover leftovers and store in the fridge. Reheat either in the oven or microwave.Variations: Any type of roasted pepper can be subbed for poblanos, and you can add shrimp or chicken if you want a higher protein version.Sourcing: I got my poblanos, beans, cheese, and tortillas from Imperfect Foods. You can try it out for yourself with $20 for free here.