Portobello And Poblano Enchiladas Food

VEGAN PORTOBELLO AND POBLANO ENCHILADAS WITH SMOKY POBLANO QUESO RECIPE - (4.6/5)

Steps:

• Char the whole poblano peppers over an open flame. I just set each over its own burner and turned them over with tongs every 3 to 4 minutes. Once the skin is completely blackened, move the peppers to a large bowl, and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once they've steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice one of the peppers and set aside in a bowl and largely dice the other two peppers and set aside in another bowl. Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add the yellow onion. Cook for 4 to 5 minutes. Add the garlic, cook 1 minute. Add mushrooms and zucchini and a pinch of salt and pepper, to taste. Cook for 8 to 10 minutes or until the mushrooms and zucchini are tender and most of the water has evaporated. Stir in the beans, largely-diced peppers and spices and cook for 1 to 2 minutes. Roughly puree the mixture. Remove the veggie mixture from the heat and set aside. Prepare each enchilada by spreading the black bean mixture evenly. Place the enchilada, seam down, into a baking pan. Repeat with each tortilla. Use any remaining mixture to surround the tortillas to keep them moist while they bake. Bake for 16 to 18 minutes. I loosely draped a piece of foil over the enchiladas so that they wouldn't dry out while baking. As the enchiladas bake, prepare your smoky poblano queso by adding the soaked cashews, 1 cup water, chopped, and peeled yellow squash, nutritional yeast, lemon juice, arrowroot powder, 3/4 teaspoon sea salt, and a pinch of cayenne to a high-speed blender. Blend on high for 2 to 3 minutes or until the mixture is perfectly smooth. Add the liquid to a sauce-pan and heat over medium-low, whisking continuously until thickened. This process will take about 8 to 10 minutes. When desired thickness is reached, turn off heat and stir in the finely-diced poblano pepper. Prepare the avocado sauce by adding the flesh of one avocado, juice of one lime, and a pinch of sea salt to a food processor. Process for 3 to 4 minutes or until completely smooth. If you want to pipe the mixture over your enchiladas, carefully spoon it into the corner of a zip-top bag and cut off a tiny portion of the corner of the bag. Remove the enchiladas from oven, let cool for a few minutes to set. Plate each enchilada, drizzle with queso and avocado sauce, and top with desired garnishes. Serve and enjoy.

PORTOBELLO AND POBLANO ENCHILADAS

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.

PORTABELLA ENCHILADAS

Steps:

• In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
• In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
• Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
• Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

ENCHILADAS POBLANAS

Steps:

• Roast, peel and cut chiles into strips.
• Fry onions and garlic in a little bit of oil until tender.
• Add chile strips, corn and chicken.
• Season with salt and pepper, and cook for 2 minutes in medium heat.
• Add 1 cup of cream, lower heat and simmer for two more minutes. Set a side.
• Fry tortillas lightly in a good quantity of oil, just for 2 seconds on both sides so you can still fold them. Set aside.
• Preheat oven at 400°F.
• Put the chicken and poblano mixture in the center of the tortilla and roll it.
• Place all of the enchiladas in a greased oven proof dish.
• Smother them with 1 cup of cream and cheese.
• Bake until cheese is melted and golden, and cream is bubbling.
• Serve with arroz rojo (red rice).