Text 363, 84 rader
Skriven 2010-08-19 17:34:00 av Dave Drum (44073.cooking)
Ärende: SF Gate 232
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Squash & Poblano Chile Enchiladas
 Categories: Squash, Chilies, Latino
      Yield: 7 servings
 
  3 1/2 lb Butternut squash; peeled, in
           - 1/2" cubes
      1 ts Ancho chile powder or other
           - mild chile powder *
      1 tb Kosher salt
      3 tb Olive oil; plus more for
           - greasing pan
      3    Poblano chiles
      1 sm Onion; thin sliced
     12    Corn tortillas
      3 c  Canned enchilada sauce
  3 1/2 c  Grated Monterey Jack cheese
           Sour cream and guacamole
 
  Preheat the oven to 400ƒ.
  
  Toss the squash with the chile powder, salt and 2 tb of the
  olive oil. Place squash on 1-2 baking sheets in a single layer
  and roast until the pieces are cooked through and have started
  to brown at the edges, around 15 minutes. The squash should
  still hold its shape. Set aside to cool.
  
  Reduce the oven heat to 350ƒ. Meanwhile, char the poblanos
  over a grill or gas flame. (You can also use a broiler or
  grill pan.) Turn frequently as they char and blister — it's
  not necessary to char every inch of skin. This should take
  about 10 minutes over a grill or gas flame. Seal peppers in
  a plastic bag for a few minutes and let them steam. Remove
  the chiles from the bag. Remove the charred skins, the seeds
  and inner membrane and slice the flesh into thin strips.
  
  Saute the onion in the remaining 1 tablespoon of olive oil
  until soft and translucent. Combine with the squash and
  strips of poblano.
  
  Soften the tortillas in a hot, dry cast-iron skillet, about
  half a minute on each side. Stack the tortillas and keep
  them warm until you are ready to assemble the enchiladas.
  
  Lightly oil a 9-by-13-inch baking dish with olive oil. Pour
  about half the enchilada sauce into a pie plate. Dip each
  tortilla into the sauce, wiping off excess sauce along the
  edge of the pie tin.
  
  Place a tortilla in the prepared baking dish and fill with
  a heaping 1/2 cup of the squash mixture and 1/4 cup of the
  cheese. Roll the enchilada and place it seam side down.
  Continue filling and rolling until all the tortillas are
  used. Pour the remaining sauce over the enchiladas and
  sprinkle with the remaining cheese.
  
  Bake until hot and bubbly, 30-35 minutes. Serve with sour
  cream and guacamole.
  
  Serves 6-8
  
  Note: Ancho chile powder is available at specialty grocery
  stores such as Whole Foods Markets and Andronico's.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Man is born to eat. - Craig Claiborne
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