Karl’s Poblano and Bean Enchiladas

Jan had brought some ghost chili products back from a trip to Monterey. As a result, I was doing a Cal-Mex cuisine Sunday dinner. I did not want the usual beans and rice, so I decided to make enchiladas.

Karl’s Poblano and Bean Enchiladas

Karl’s Poblano and Bean Enchiladas

Karl’s Poblano and Bean Enchiladas

Ingredients

3 poblano chilies

1 can refried pinto beans
6 oz. queso fresco, sliced
10-12 tortillas
1 can red enchilada sauce

Directions

1. Rinse and stem the peppers.

Tip: Many people roast their peppers whole and then struggle to remove the seeds from the hot floppy chilies. I prefer to cut the peppers in half length wise and to then remove the seeds while the peppers are cool and firm. I then lay them skin side up on a pan to roast. This technique has the further advantage of not having to rotate your peppers in the broiler to get an even char.

2. Lay the peppers skin side up on a lipped baking sheet.

3. Broil the peppers—2 inches from the heating element—until the skins are blistering and starting to blacken.

Tip: If necessary, rotate the peppers to expose all sides to the heat.

4. When the peppers are done, put them in a plastic bag to cool.

Tip: The cooling peppers will steam the skins and make it easier to remove them.

5. When the peppers are cool enough to handle remove the skins.

6. Dice the peppers and reserve them in a separate bowl.

7. Put the beans in a microwave safe bowl and heat them for two minutes to warm them and make them easier to spread.

8. Pour some of the enchilada sauce into a shallow container.

Tip: A flat bottomed skillet or cake pan works nicely.

9. Lay out your chilies, beans and cheese in easy reach.

10. Prepare a casserole by spraying it with Pan and place it to the side of your prep-area.

Tip: How big of a casserole or you use will depend on how many enchiladas you are making.

Note: You will want to choose an attractive casserole dish, because you will not be able to transfer them—without damage—after they have finished cooking. While you may use a baking pan (9×9 or 9×12), it will not make a very attractive presentation.

11. Microwave the tortillas for 2 minutes, to soften them.

Tip: This makes it easier to roll them without them breaking.

12. Dip a tortilla in the sauce and lay it on a large plate.

13. Spread some of the beans in a strip down the center of the tortilla.

Tip: You want equal amounts of beans, chilies, and cheese in each enchilada.

 

Karl’s Poblano and Bean Enchiladas assembly 1

Karl’s Poblano and Bean Enchiladas assembly 1

14. Spread some of the chilies along the beans.

Karl’s Poblano and Bean Enchiladas assembly 2

Karl’s Poblano and Bean Enchiladas assembly 2

15. Lay some of the cheese over the chilies.

Karl’s Poblano and Bean Enchiladas assembly 3

Karl’s Poblano and Bean Enchiladas assembly 3

16. Roll the tortilla around the filling.

Note: The ends of the role will be open.

Karl’s Poblano and Bean Enchiladas assembly 4

Karl’s Poblano and Bean Enchiladas assembly 4

17. Lay the enchilada fold side down in your casserole.

Karl’s Poblano and Bean Enchiladas assembly 5

Karl’s Poblano and Bean Enchiladas assembly 5

18. Repeat until you have run out of ingredients or space in the casserole.

19. Spoon the remaining sauce over the enchiladas.

20. Bake the enchiladas at 350º F for 30 minutes.

21. Let them cool slightly and serve warm.

Tip: You may garnish with some of the poblano strips and/or cilantro sprigs, if you wish.

1 Comment

Filed under Beans, Side Dishes

One response to “Karl’s Poblano and Bean Enchiladas

  1. Pingback: Karl’s Chicken Enchiladas | Jabberwocky Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s