Sunday, November 15, 2009

Emeril's Hearty Green Enchiladas

We were super impressed by this fantastic vegetarian dish! Mmmm, deliciouso!!! Instead of the method for roasting that this recipe calls, I diced my peppers into large chunks and roasted them in the oven at about 450 degrees for 20 minutes (with EVOO, salt and pepper). I also loved the corn tortillas moistened in stock to make them pliable (original recipe calls to use oil). The stock really helped them to keep a nice, tender consistency after baking in the oven.

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  • 4 Poblano chile peppers, about 1 pound
  • 3 1/2 cups chicken or vegetable stock total

Cheese Sauce:

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups chicken or vegetable stock
  • 1 cup whole milk
  • Salt and pepper
  • 1 cup cubed Monterey jack

Greens:

  • 1 cup chopped yellow onions
  • 1 tablespoon chopped garlic
  • 2 teaspoons chili powder
  • Pinch cayenne
  • 4 pounds fresh collard greens, mustard greens, Swiss chard and spinach stems removed and well rinsed and sliced
  • 1 cup chicken or vegetable stock

To Assemble:

  • 12 corn tortillas
  • 1/2 cup chicken or vegetable stock
  • 1 cup grated Pepper Jack

Preheat the oven to 350 degrees F.

To Roast the Poblanos: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

For the Cheese Sauce: Melt 4 tablespoons butter in a skillet. Add ¼ cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add 2 cups stock and the milk, stirring, until thick, 2 to 3 minutes. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste with salt and pepper. Fold in the cubed cheese and set aside.

Greens: In a large saucepan, heat 2 tablespoon olive oil over medium-high heat. Add the onions, chili powder and the cayenne and cook, stirring, until very soft, 3 to 4 minutes.

Add the garlic, stirring, for 45 seconds. Add the chopped greens and 1 cup stock, cook for 5 minutes or until greens are wilted and tender. Stir in remaining chopped poblano peppers and 1 cup of cheese sauce.

To Assemble Enchiladas: In a skillet, heat 1/2 cup chicken stock over medium temperature. One at a time, add the tortillas to the hot stock and turn, until soft and pliable, about 3-5 seconds per side, adding more stock as needed.

Remove from the pan and place on a work surface. Place about ½ cup of the greens mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.

Pour remaining cheese sauce over the filled enchiladas, top with grated Pepper Jack cheese and bake for 30 to 45 minutes, until the cheese is melted and bubbly and the enchiladas are completely heated through.

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Recipe courtesy of Emeril Green

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