Butternut Squash and Goat Cheese Enchiladas
With roasted Poblano peppers
Chris is an absolutely ethereal siren chef extraordinaire
who lives in a secret garden that is home to Elves who provide
her with mystical grains for her breads, dwarfs who pick delectable
mushrooms for sautéing, fairies who harvest only the freshest
berries for baking. One fine day she graced us with this wonderful
recipe that has is so delectable and delicious we just had
to say feel free to stop by any time.
1 small butternut squash-split, seeded scraped out and
roasted at 350 degrees until soft (about 45 minutes)
4 Tb olive oil
4 poblano peppers- roasted over an open fire until lightly
charred then peeled and seeded
1 onion- cut lengthwise into thin strips
1 jalapeno - seeded and minced
2 cloves of garlic
½ pound of Evergreen Lane's fresh chevre-crumbled
10 freshly made whole wheat tortillas
Sometimes I add shredded roasted chicken if I have some leftover)
2 of the roasted poblanos from above
1 pint of heavy cream (this is not a low fat dish)
2 cloves of garlic-minced
4 oz cream cheese
- In a large mixing bowl, scrape the cooked butternut
squash, until you have about 5 cups of cooked squash. Once
the charred poblanos have cooled, skin and seed them then
cut them into long thin strips. Add 2 of them to the squash
and set the other two aside for the sauce.
- In a large sauté pan, heat the olive oil over high
heat. Add the onion and shake in the pan for a few minutes
before adding the garlic and minced jalapeno, then continue
to shake the pan with the jalapeno and garlic for another
minute or two. Add this to the bowl with the squash and
Poblano. Gently stir the ingredients together.
- Add the crumbled goat cheese gingerly and just barely
fold the ingredients together. I like to taste melted chunks
of goat cheese in the enchiladas. I bet mushrooms would
be a good addition to this!
- Put about one half cup of filling into each tortilla
and roll loosely. Place the filled tortillas in a 9" x 13"
baking pan. Leave a fingers width between each enchilada.
- To make the sauce, pour the heavy cream into a sauce
pan and bring to a simmer. Add the poblanos (dice the strips
first) and the garlic then simmer for a few minutes. Turn
off the heat and add the cream cheese in little spoonfuls.
Just let it sit in the hot sauce for a few minutes until
it melts - then whisk it in.
- Pour the sauce over the enchiladas and bake them for
about 30 minutes at 375 degrees - or until heated thru and
the edges get a little crisp.
- Serve immediately with a side of black beans ( I garnish
the whole plate with freshly chopped cilantro then zest
a lime with a microplane over the plate!
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