So yummy. Even Max liked them!
Ingredients: (this is for 9 servings - I had extra filling - save and eat with some rice?)
Olive Oil
kosher salt & black pepper
3 ears corn (tip: easy way to shuck the corn: leave everything on - silk, leaves, etc. At the BOTTOM of the ear, cut off the bottom of the ear at the widest part. Put it into the microwave for 2 minutes (leaving everything on!). When it comes out, slip the corn cob out by holding the top. Voila. Ear shucked.)
3 poblano peppers, halved (I used 2 because I don't have a high spice tolerance)
1 1/2 small zucchini, chopped
1 1/2 yellow onion, quartered
6 whole garlic cloves, peeled
4.5 c. salsa verde (I probably used closer to 3 - to taste)
1 Tbsp. chipotle chili powder (which I didn't have so I used ancho chili powder. You can also use 3-6 chipotle chilies in adobo, chopped - if you can take the heat. Those bad boys are HOT!)
3 tsp. smoked paprika
3 tsp. honey
3/4 c. fresh cilantro, chopped
1/2 c. fresh basil, chopped
corn or flour tortillas (I used 10 - probably could have used more - to taste)
1 1/2 c. shredded cheddar
3/4 c. shredded pepper jack
Instructions:
Preheat oven to 425. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes, until the vegetables have a light char. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything to a big bowl and toss with 1 c. salsa verde, chipotle (spice?), paprika, honey, half the cheese, the cilantro and basil.
Pour 1 cup of the salsa verde onto the bottom of a 9x13 baking dish (I used bigger). Spoon the filling into the tortillas, roll and place seam side down in the baking dish. Pour the remaining salsa verde over the top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted.
Comments
Post a Comment