Ingredients with Measurements:
- 2 cups cooked white rice
- 1 poblano pepper, roasted and diced
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Roasting pan
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
3. Add diced poblano pepper, ground cumin, chili powder, and salt. Cook for 5 minutes.
4. Add cooked white rice, diced tomato, and chopped cilantro. Stir to combine and cook for an additional 2-3 minutes.
5. In a blender or food processor, puree the rice mixture until smooth.
6. Warm the corn tortillas in the microwave or on a griddle until pliable.
7. Spread a spoonful of the rice mixture onto each tortilla and roll up tightly.
8. Place the enchiladas seam-side down in a 9x13 inch baking dish.
9. Sprinkle shredded Monterey Jack cheese and crumbled queso fresco over the top of the enchiladas.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 37g
Protein: 13g
Sodium: 480mg
Fiber: 4g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of poblano pepper, you can use bell pepper or jalapeño pepper.
- Instead of Monterey Jack cheese, you can use cheddar cheese or pepper jack cheese.
- Instead of queso fresco, you can use feta cheese or cotija cheese.
Variations:
- Add cooked chicken or ground beef to the rice mixture for a meaty version of the enchiladas.
- Top the enchiladas with a dollop of sour cream or guacamole.
- Serve the enchiladas with a side of black beans or a green salad.
Tips and tricks:
- To roast the poblano pepper, place it on a baking sheet and broil in the oven for 5-7 minutes, turning occasionally, until the skin is charred. Let cool, then peel off the skin and remove the seeds.
- To prevent the tortillas from cracking, warm them up before rolling.
- If you don't have a blender or food processor, you can mash the rice mixture with a fork or potato masher.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, diced tomato, or a squeeze of lime juice.
Pairings:
Serve the enchiladas with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Black beans, refried beans, or a green salad.
Troubleshooting advice:
- If the enchiladas are too dry, add a spoonful of salsa or tomato sauce to the rice mixture.
- If the enchiladas are too wet, drain any excess liquid from the rice mixture before rolling.
Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Arroz Poblano Enchiladas are a traditional Mexican dish that originated in the state of Puebla, where poblano peppers are a staple ingredient.
Flavor profiles:
Savory, spicy, cheesy, and slightly sweet.
Serving suggestions:
Serve the enchiladas as a main course for dinner or as a hearty lunch.
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Region: Mexican