I’m so excited! I’ve finally created a vegetarian dish I actually like! I’m sure I’ve mentioned my feelings about rabbit food recently; certainly when discussing The Wedding Catering Project, as the groom happens to be one of the rabbits. (But we still love you Matt!) Me on the other hand, well, let’s just say I’m starting to think my personal motto should be, “Sausage makes everything taste better.” I am so not cut out to be a vegetarian. What can I say?
However, I have been working on vegetarian dishes for the wedding and it’s inspired me, inspire of myself, to try a meatless meal now and again. In this spirit of this branching out I actually ordered “farmers market enchiladas” just recently on a trip to NYC. (More about my trip later, I have so much to share with you!) The vegetable enchiladas. Seriously, I actually ordered them!
I found I was pleasantly surprised, and really enjoyed the dish.
I decided it would be a perfect dish to do my own riff on at home, since you know, I actually liked it in the first place. My homemade version came out so good, my husband actually liked them! The only people who like meat more then me, are my husband and children, and they all ate these enchiladas. (Well the littlest one ate a modified dairy free version.) We also finished every scrap of leftovers the next night.
The flavors of this dish just play really well together. It made me not miss the meat at all! Grilling the veggies, zucchini, yellow squash, in a bit of olive oil really enhances their flavor. Adding carrot, and sweet peppers in their natural state works a well. Three cheeses, queso fresco, havarti, and parmesan, add the gooey, creamy, richness you look for in great enchiladas. Wrap it all up in corn tortillas, top it with the roasted poblano pesto; which just add so much flavor and the right amount of spice, and you are set! (Oh an I totally tossed some avocado on top of mine for serving!)
The downside is that this isn’t what I’d call a quick dish. If you’ve made enchiladas before you know what I mean. It takes a bit of time to pull together all the components, make the sauce, grill the veggies, put it all together… you get the idea. One time saver I did come up with was to layer the ingredients lasagna style rather then roll everything up in the tortillas like traditional enchiladas. This creates more of a casserole effect rather then the standard rolled enchilada, personally I feel this works really well as I always over stuff tortillas when rolling anyway. Feel free to roll in the usual manner, though the recipe instructions call for layering, it will work just fine.
On the plus side each step is very simple, and the time is well worth the final results! I only wish enchiladas went along with the backyard bbq theme so I could use this dish for the wedding! But, at least you can use the recipe for dinner tonight! Consider serving these up with a side of rice and beans for a very rounded meal. I hope you enjoy!
Layered Poblano Pesto & Grilled Vegetable Enchiladas
Yields one 9X13″ pan of enchiladas.
Ingredients
- 3 zucchinis, washed and cut into spears
- 3 yellow squash, washed and cut into spears
- 3 large poblano peppers, washed
- olive oil
- 1 white onion diced
- 4 garlic cloves minced
- 2 teaspoons cumin
- a splash of cold water
- 1 tablespoon cornstarch
- 2 cup chicken broth
- 1 cup grated parmesan cheese
- 1/2–3/4 cup heavy cream
- 18 corn tortillas
- 1 carrot, washed and grated (see note below)
- 9 mini sweet peppers diced
- 1/2 cup grated havarti
- 1 cup crumbled queso fresco
Instructions
Prepping Veggies / Preparing Poblano Sauce
- 1. Preheat oven to 400.* Place the washed and cut zucchini and yellow squash spears on a baking sheet and drizzle with olive oil. Place the whole poblano peppers on baking sheet as well. They do not need oil. The veggies need enough time to roast and bring out there flavor, 15-20 minutes. The poblanos need to cook until blackened, flipping once so that both sides cook evenly. This should take 20-25 minutes.
- 2. Meanwhile heat a sauté pan over medium high heat. When hot add a splash of olive oil, onions and garlic. Sauté until onion becomes translucent and garlic is golden. Reduce to low heat.
- 3. Remove the veggies from the oven when lightly browned and set aside. Remove the peppers from the oven when fully blackened. Allow the peppers to cool enough to handle. Remove the stems and seeds, (Feel free to keep the seeds if you prefer.) Dice the pepper finely. (Or if keeping the seeds use a food processor to puree the peppers and seeds). Add to the sauté pan. Add the cumin to the pan and mix well.
- 4. In a small bowl or measuring cup mix together cornstarch and a splash of water. Mix until cornstarch is fully dissolved. Add to the sauté pan.
- 5. Add the chicken broth to the sauté and bring the back up to medium high until a low boil begins. Reduce the heat and allow the mixture to simmer and thicken.
- 6. Once the mixture has thickened add the grated parmesan and cream (between 1/2-3/4 cup to taste) and stir well to combine. Remove sauce from the heat.
Assembling Enchiladas / Baking
- 1. Cover the bottom of a 9X13″ baking pan with a thin layer of poblano pesto sauce. Place six tortillas slightly overlapping on the bottom of the pan so that the entire surface is covered.
- 2. Add the grilled zucchini and squash to the pan, on top of the tortillas. Sprinkle with the grated havarti. Pour 1/3 of the poblano pesto over the entire layer.
- 3. Add another layer of six tortillas on top of the prior layer. Add the grated carrot and diced sweet peppers to the pan on top of the tortillas. Sprinkle with 3/4 of the cup of queso fresco. Pour 1/2 of the remaining poblano pesto sauce over the entire layer.
- 4. Add the remaining six tortillas to the pan so that the entire layer underneath is covered. Pour the remaining poblano pesto over the top. Sprinkle the remaining queso fresco over the top.
- 5. Bake at 350* for an hour our until all the cheese is melted and the tops of the enchiladas are lightly browned.
Notes
- Grated carrot: use either a cheese grater, or peeler to create thin wisps of carrot. These add a nice texture in the enchiladas.
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