#319 – Enchilada Stuffed Poblano Peppers & Dessert Nachos

Enchilada Stuffed Poblano Peppers

• 3 Tbsp. olive oil
• 3 Tbsp. flour
• 2 cloves garlic, minced
• 1/2 tsp. oregano
• 1 Tbsp. chili powder
• 2 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. tomato paste
• 2 cups chicken broth
• 1 tsp. apple cider vinegar
• 1 jalapeno, deseeded and pureed
• 2 Tbsp. water

Enchiladas:

• 4 chicken breasts, cooked and shredded
• 4 poblano peppers, halved and deseeded
• 1 cup mild cheddar
• Cilantro, chopped, for garnish

In a large sauté pan, heat the olive oil over medium heat. Add in the flour and whisk until incorporated. Cook for 1-2 minutes, stirring occasionally, then add the garlic and sauté for another 1-2 minutes. Add in the spices. Whisk together and cook for another 1-2 minutes, then add the tomato paste and chicken broth and simmer 5-6 minutes. Add in the vinegar, pureed jalapeno and water; whisk to incorporate. Allow to reduce for 3-4 minutes, then blend until smooth. Preheat oven to 375 degrees. Line a sheet tray with foil and lay each poblano half face-up. Stuff with chicken and pour sauce on top. Bake for 15-20 minutes, top with cheese and bake for another 8-10 minutes. Remove from the oven and serve immediately.

Dessert Nachos

• 5 flour tortillas
• 3 Tbsp. butter, melted
• 10 tsp. sugar
• 1 tsp. cinnamon
• 4 large strawberries, sliced
• 1 banana, sliced
• 1/2 cup blackberries
• 1/2 cup raspberries
• 2-3 tsp. Mexican hot chocolate sauce
• 1 cup whipped cream

Mexican Hot Chocolate Sauce

• 1/2 to 3/4 tsp. cinnamon
• pinch of chili powder
• hot fudge sauce

Preheat oven to 425 degrees. Mix sugar and cinnamon together in. Melt butter and use a pastry brush to coat a tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into chip-size triangles. Place tortilla triangles onto a baking sheet lined with parchment paper. Bake for 8 minutes until puffed and golden. Slice fruit while tortilla chips bake. Arrange tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.