Ingredients with Measurements:
- 6 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 12 corn tortillas
- 1 can (15 ounces) tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Baking dish
- Blender or food processor
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roast the poblano peppers on a baking sheet in the oven for 20-25 minutes, or until the skin is blistered and blackened. Remove from the oven and let cool.
3. Once cooled, peel off the skin and remove the seeds and stems from the peppers. Set aside.
4. In a skillet, sauté the onion and garlic in olive oil until softened.
5. Add the shredded cheese to the skillet and stir until melted and combined with the onion and garlic.
6. Stuff each poblano pepper with the cheese mixture and set aside.
7. In a blender or food processor, combine the tomato sauce, cumin, chili powder, salt, and pepper. Blend until smooth.
8. Spread a small amount of the tomato sauce mixture on the bottom of a baking dish.
9. Heat the tortillas in the microwave or on a skillet until they are pliable.
10. Place a stuffed poblano pepper in each tortilla and roll up tightly. Place seam-side down in the baking dish.
11. Pour the remaining tomato sauce mixture over the enchiladas.
12. Cover the baking dish with foil and bake for 20-25 minutes, or until heated through.
13. Remove from the oven and garnish with chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 33g
Protein: 15g
Substitutions for ingredients:
- Use queso fresco or feta cheese instead of Monterey Jack and cheddar cheese.
- Use flour tortillas instead of corn tortillas.
Variations:
- Add cooked ground beef or shredded chicken to the cheese mixture for added protein.
- Use green enchilada sauce instead of tomato sauce for a different flavor.
Tips and tricks:
- To make the poblano peppers easier to peel, place them in a plastic bag for 10-15 minutes after roasting.
- Use toothpicks to keep the enchiladas rolled up while baking.
- Serve with sour cream and guacamole on top for added flavor.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Chopped fresh cilantro, sour cream, guacamole, sliced jalapeños
Pairings:
Mexican rice, refried beans, chips and salsa
Suggested side dishes:
Mexican rice, refried beans, chips and salsa
Troubleshooting advice:
If the tortillas are cracking while rolling, heat them up a little longer until they are more pliable.
Food safety advice:
Make sure the internal temperature of the enchiladas reaches 165°F to ensure they are fully cooked.
Food history:
Chile relleno is a traditional Mexican dish that dates back to the 16th century. It is typically made with poblano peppers stuffed with cheese or meat and then battered and fried.
Flavor profiles:
Spicy, cheesy, tomato-y
Serving suggestions:
Serve hot with a side of rice and beans.
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Region: Mexican