Poblano and Cheese Enchiladas
(adapted from Heidi Fink's recipe)
Ingredients
2-3 fresh poblanos
2 medium yellow onions
1 carrot
2 cloves garlic, minced
3 seeded, minced jalapenos
2 teaspoons ground cumin
3 tablespoons butter
4 oz cream cheese
1/2 cup ricotta cheese
2 cups sharp cheddar, grated
Package of corn tortillas
spicy tomato sauce
1 cup Monterrey cheese, grated
Directions
Roast the poblanos under the boiler. Roast each side until charred and blackened on every side. Put them in a empty pot with a tight lid for 15 minutes. Remove chili and remove as much of the blackened skin as possible. Do not rinse. Remove the seeds and stem, slice into thin strips and set aside for now.
Meanwhile, heat the butter over medium heat in a heavy skillet. When hot, add the onions and saute until translucent (about 15 minutes). Turn down heat, add salt and continue to saute the onions until golden. Add diced carrots and saute for a few minutes, then add the garlic, jalapenos and cumin. Saute for 30 seconds and then add just a little water to deglaze the pan. Remove from heat and stir in the poblano peppers and cheddar and cream cheese. Add salt to taste and set aside.
Heat a fry pan with about half inch vegetable or safflower oil. When hot, briefly fry each tortilla and stack on a plate. Just dip each side of the tortilla in the fry pan, you want to soften the shells, not fry until crisp.
Preheat oven to 350. Place a tortilla on a flat surface. Spoon 1/4 cup of filling onto the end of a tortilla shell. Roll and place seam side down in a greased baking dish. Repeat with remaining shells and filling. Cover the top with an even layer of spicy tomato sauce, and then sprinkle with grated Monterrey Jack cheese. Bake 20-30 minutes, until hot and golden. Serve and enjoy!
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