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
3 poblano chilies
1 can refried pinto beans
6 oz. queso fresco, sliced
1 can red enchilada sauce
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.
14. Spread some of the chilies along the beans.
15. Lay some of the cheese over the chilies.
16. Roll the tortilla around the filling.
Note: The ends of the role will be open.
17. Lay the enchilada fold side down in your casserole.
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.
One response to “Karl’s Poblano and Bean Enchiladas”
Pingback: Karl’s Chicken Enchiladas | Jabberwocky Stew