hosted by Laverne Diede & Rhonda Fitterer
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.
