Surprise! These Enchiladas are amazing!
You won’t even miss the meat!
Wait, am I feeling okay?
Vegetarian Enchilada Surprise
Stuffed Pepper (The surprise Part)
2 Poblano Peppers
1/4 cup goat cheese
1/8 cup pistachios (ground)
oregano
1/4 cup shredded jack or cheddar cheese
3 eggs
cornmeal
garlic powder
canola oil
Combine the two eggs, nuts, cheeses and Oregano. Stuff in peppers. Mix one egg, cornmeal and garlic powder. Dredge the Peppers in this and fry in canola oil. Set aside.
Enchilada
Green Salsa
sour cream
corn on the cob (removed from cob
Sharp cheddar
re fried beans
cilantro
jalapenos
corn and wheat tortillas
red pepper jelly
canola oil
Green Salsa
2 poblano peppers
2 jalapenos
juice of 2 limes
3/4 cup cherry tomatoes
6 tomatillos
1 bunch cilantro
1 tsp salt
3 cloves garlic
2 green onions
Combine the salsa ingredients in a blender.
In a pan heat the canola oil. Cut the tortillas into bite size with a pizza slicer and fry all the tortilla pieces, setting aside.
In a big oven pan layer the tortillas, corn, beans, sour cream, cheese. On the top, lay the stuffed peppers with a layer of cheese on top of them. Bake at 375 25 minutes, Serve with the red pepper jelly