Time 20m Number Of Ingredients 4 Steps:
Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect. Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins. Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients. Process until nice and smooth. Adjust for salt and serve as desired.
Time 20m Yield 1 1/2 cups, 6-8 serving(s) Number Of Ingredients 8 Steps:
In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
Number Of Ingredients 7 Steps:
Roast Poblano Chilis on a rack or on a gas burner, or broil until charred. Put peppers in paper bag-let them sweat for 15 minutes. Peel and remove seeds and ribs. Chop 2 peppers coarsely and set aside. Save other 2 for garnish. Melt butter in skillet over medium heat. Add Garlic and Onion and saute til onion browns. About 4-5 minutes. Stir in broth and cream. Boil and reduce heat and simmer until the sauce begins to thicken about 5 minutes. Stir in chopped chilis and simmer 1 minute. Puree in blender. Return sauce to skillet, add salt and pepper to taste and keep warm. Use cilantro chopped as garnish.
Time 1h Yield 4 serving(s) Number Of Ingredients 21 Steps:
To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers. Combine the first 8 ingredients in a bowl. Set aside. To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute. Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It’ll look a little funny for a minute, but don’t worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy. Add 3/4 cup of enchy sauce to the filling mixture. Combine well. In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce. Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce. Bake at 375 degrees for 20 minutes or until warm and bubbly! Garnish with green onions.
