Roasted Poblano Pepper Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
ENCHILADA SAUCE3 tbsp Canola Oil 3 tbsp Whole Wheat Flour 1 tbsp Chili powder 1 tsp Cumin powder 1/2 tsp Garlic powder 1/4 tsp driedOregano1/4 tsp Kosher Salt pinch Cinnamon, ground 2 tbsp cup Tomato Paste 2 cup Broth Vegetable broth, unsalted 1 tsp Apple Cider Vinegar 1/2 tsp fresh ground black pepperCASSEROLE LAYERS3 serving Ole Extreme Wellness Whole Wheat Tortilla Wraps 1 lb 85% Lean Hamburger 5 Poblano Peppers, split, seeded & roasted1 medium Onion, chopped 14 1/2 oz can Diced Tomatoes, No Salt Added 16 oz can Bush's Cocina Latina Frijoles Negros Machacados, heated to "warm" in the microwave. 3/4 (3 oz) cup Shredded 2% Mexican Four Cheese blend
ENCHILADA SAUCE INSTRUCTIONS
MAKES a little over 2 cups
THIS sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
IN a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.
ONCE it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
RAISE the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
REMOVE from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add a pinch more salt, if desired.
ROASTING POBLANO PEPPERS
PRE-HEAT the broiler.
SLICE each pepper in half the long way. Remove the seeds. Place skin side up on a large baking sheet covered with foil or parchment paper.
PLACE the peppers in the oven and broil until the skins are blackened about 3-5 minutes. Remove peppers and place in a large zip lock bag for 10-15 minutes.
REMOVE the peppers from the bag and peel the charred skin from the peppers. Don't worry if a little bit still remains.
PREPARING THE CASSEROLE
WHILE the peppers are roasting, brown the onions and hamburger in a frying pan.
PRE-HEAT the oven to 350
POUR 3-4 tablespoons on the bottom of the 2 1/2 quart casserole dish.
Layer ingredients in this order:
1 1/2 tortilla
1/2 the hamburger/onion mixture
1/2 the diced tomatoes
1/4 cup enchilada sauce
1/2 the poblano peppers
1/2 the re-fried beans
1/4 cup enchilada sauce
1/3-1/2 of the cheese
REPEAT the layers with the exception of the last two layers. Instead of 1/4 cup sauce and 1/3-1/2 of the cheese, just use whatever you have left over.
THE casserole dish will be filled to the brim. Cover with a lid or foil and bake for 40 minutes. Remove the casserole from the oven being very careful that the boiling sauce doesn't spill over. Allow the casserole to sit for 5-10 minutes to set. The casserole will still be very wet.
SERVE & ENJOY!
Serving Size: Make 6 large serving (about 1 1/4 cups each)
MAKES a little over 2 cups
THIS sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
IN a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.
ONCE it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
RAISE the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
REMOVE from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add a pinch more salt, if desired.
ROASTING POBLANO PEPPERS
PRE-HEAT the broiler.
SLICE each pepper in half the long way. Remove the seeds. Place skin side up on a large baking sheet covered with foil or parchment paper.
PLACE the peppers in the oven and broil until the skins are blackened about 3-5 minutes. Remove peppers and place in a large zip lock bag for 10-15 minutes.
REMOVE the peppers from the bag and peel the charred skin from the peppers. Don't worry if a little bit still remains.
PREPARING THE CASSEROLE
WHILE the peppers are roasting, brown the onions and hamburger in a frying pan.
PRE-HEAT the oven to 350
POUR 3-4 tablespoons on the bottom of the 2 1/2 quart casserole dish.
Layer ingredients in this order:
1 1/2 tortilla
1/2 the hamburger/onion mixture
1/2 the diced tomatoes
1/4 cup enchilada sauce
1/2 the poblano peppers
1/2 the re-fried beans
1/4 cup enchilada sauce
1/3-1/2 of the cheese
REPEAT the layers with the exception of the last two layers. Instead of 1/4 cup sauce and 1/3-1/2 of the cheese, just use whatever you have left over.
THE casserole dish will be filled to the brim. Cover with a lid or foil and bake for 40 minutes. Remove the casserole from the oven being very careful that the boiling sauce doesn't spill over. Allow the casserole to sit for 5-10 minutes to set. The casserole will still be very wet.
SERVE & ENJOY!
Serving Size: Make 6 large serving (about 1 1/4 cups each)
Nutritional Info Amount Per Serving
- Calories: 444.1
- Total Fat: 24.5 g
- Cholesterol: 55.9 mg
- Sodium: 767.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 8.1 g
- Protein: 26.6 g
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