Poblanochilicheeseenchiladas Recipes

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
• Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
• Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
• Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Steps:

• To make sauce: Heat olive oil, saute onion & garlic 5-7 minutes until soft. Add dried chiles and saute 3 minutes more. Stir in tomatoes and 2 c water. Season with salt and pepper and simmer 10-15 minutes or until chiles are soft. Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.
• To make enchiladas: Preheat oven to broil. Place poblano chiles on baking sheet and broil 15-20 minutes or until blackened on all sides, turning often. Cool in covered bowl, then peel off skins and remove seeds. Chop into 1/4" pieces.
• Preheat oven to 375. Heat olive oil in skillet, saute onion and garlic 3-5 minutes. Transfer to mixing bowl, add queso franco, 1/4 c Monterey Jack, cilantro and chopped chiles.
• Spread tortillas on baking sheet. Warm 3 min in oven to soften.
• Spread 1 c sauce over bottom of 13x9" baking dish. Divide cheese mixture among tortillas and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining Monterey Jack. Bake 15-20 minutes until bubbly. Sprinkle with cilantra before serving.

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.

Steps:

• Roast, peel and cut chiles into strips.
• Fry onions and garlic in a little bit of oil until tender.
• Add chile strips, corn and chicken.
• Season with salt and pepper, and cook for 2 minutes in medium heat.
• Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
• Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
• Preheat oven at 400°F.
• Put the chicken and poblano mixture in the center of the tortilla and roll it.
• Place all of the enchiladas in a greased oven proof dish.
• Smother them with 1 cup of cream and cheese.
• Bake until cheese is melted and golden, and cream is bubbling.
• Serve with arroz rojo (red rice).

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium heat. Add chiles and onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in chicken and cheese.
• Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.
• Bake 20 to 25 min. or until heated through. Serve topped with sour cream.

Steps:

• Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth.
• Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper.
• Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes.
• Serve with a dollop of the crema as a garnish.
• Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds.
• You can also roast them over an outdoor grill.