Vegan Portobello And Poblano Enchiladas With Smoky Poblano Queso Recipe 465 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.

VEGAN SPICY POBLANO & TOMATILLO ENCHILADAS

Steps:

• Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes.
• Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth.
• Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat.
• While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically)
• Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together.
• While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter.
• You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style.
• Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas.
• Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style.
• If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya.
• Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.

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.

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.