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Egg Enchiladas with Roasted Poblano Sauce
from Cookie + Kate

Name: Egg Enchiladas with Roasted Poblano Sauce
Ingredients: 1 poblano pepper; 2 teaspoons extra virgin olive oil; 1 medium yellow onion, chopped; 1 large clove garlic, minced; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon cinnamon; dash nutmeg; ¼ to ½ teaspoon smoked hot paprika; ¼ teaspoon cayenne pepper; 1 can tomato sauce (I used Muir Glenn); Optional: ¼ cup water, to thin out the sauce; 2 small roasted red peppers, diced (jarred or fresh); 3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips; ½ red onion, diced; extra virgin olive oil; 6-8 eggs; ¼ cup milk; ½ cup feta cheese or queso fresco; 8 small whole wheat tortillas (I used Ezekial's sprouted grain tortillas); Sour cream; Cilantro (or chopped arugula!)

Ingredients

You need 23 Ingredients

Cilantro (or chopped arugula!)

Sour cream

8 small whole wheat tortillas (I used Ezekial's sprouted grain tortillas)

½ cup feta cheese or queso fresco

¼ cup milk

6-8 eggs

extra virgin olive oil

½ red onion, diced

3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips

2 small roasted red peppers, diced (jarred or fresh)

Optional: ¼ cup water, to thin out the sauce

1 can tomato sauce (I used Muir Glenn)

¼ teaspoon cayenne pepper

¼ to ½ teaspoon smoked hot paprika

dash nutmeg

¼ teaspoon cinnamon

½ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt

1 large clove garlic, minced

1 medium yellow onion, chopped

2 teaspoons extra virgin olive oil

1 poblano pepper

Steps

Showing 3 out of 7 Steps

Make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, salt, cumin, chili powder, cinnamon, nutmeg, paprika and cayenne pepper. Cook, stirring occasionally, until the vegetables have softened (about 5 minutes). Pour in the tomato sauce (and water, if you're using). Peel the pepper, discard the stem and seeds, and roughly chop. Toss the chopped pablano into the pan and simmer, uncovered, for about 5 minutes. Purée using an immersion blender (or carefully transfer to a blender or food processor) until smooth.
Roast the peppers: Roast the poblano pepper (and the red peppers if you're using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Or you can place the peppers on a baking sheet under the broiler, turning once or twice, for 5 to 7 minutes. Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes.
Preheat oven to 375 degrees Fahrenheit.

View the remaining steps at
Cookie + Kate