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French Inspired Poblano Crepe ‘Enchiladas’

French Inspired Poblano Crepe ‘Enchiladas’

By Hannah Lai
0’ Prep time
45’ Cook time
45’ Total time
274 Calories
4 Serving

Summary

If you have roughly 45 minutes to spend in the kitchen, French Inspired Poblano Crepe ‘Enchiladas’ might be a great lacto ovo vegetarian recipe to try. One serving contains 275 calories, 9g of protein, and 11g of fat. This recipe serves 4. For $1.37 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of green onions, salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. It works well as a breakfast. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Similar recipes include Blue Corn Crepe Chicken Enchiladas, Strawberry S’more Crepe Enchiladas with Warm Vanilla Sauce, and Portobello and Poblano Enchiladas.
Hannah Lai 0 Followers

Step by Step

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Step 1

1. Poblano crepes: For roasting poblano, place a poblano over stove top at high flame. Let it sit for like 30 seconds and keep flipping using tongs until it gets charred on all sides. Once charred, place it in a bowl and cover tightly so it steams up inside. Uncover after few mins and peel off the skin using hands. Cut in big pieces and throw in the blender. Blend until a smooth paste forms. in a big bowl, whisk together the flour and eggs. Gradually add milk and water and stir to combine. Add salt and olive oil and stir until smooth. Fold in the poblano purée. Warm a flat skillet and spray with little oil. Once hot, add 1/4 cup of batter and swirl the pan around or using a flat spatula so it gets thin and in kind of a circular shape. Let it cook for few mins. Flip and cook on the other side. Repeat and stack them on an aluminum foil.
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Step 2

2. Filling: Add oil in a deep skillet. Once hot, add the veggies along with seasoning. Stir to mix it all together and cook on med-high flame for good 15-20 mins until it starts to smell wonderful and veggies get softened up. Keep aside.
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Step 3

3. "No-cheese" cashew-poblano sauce: Roast and peel the poblano the same way as mentioned above in poblano crepe recipe. In a blender, add all the ingredients and blend until smooth. Taste and adjust seasoning.
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Step 4

4. Assembling: In a baking dish, add some sauce at the bottom to evenly coat. Take one poblano crepe and add filling good 1-2 Tbsp or more in the centre lengthways. Roll it tightly and place seam side down on the baking dish. Repeat with the rest. Add more sauce on top. Add fresh red onions, green and red bell peppers and green onions on top.At this top, you can refrigerate it covered for later use. Bake in a pre heated 350F oven for 12-17 mins or until warmed through. Serve immediately

Ingredient

  • table salt
    table salt
    0.25 teaspoons
  • water
    water
    88.72 milliliters
  • egg
    egg
    2 larges
  • garlic
    garlic
    4 cloves
  • spring onions
    spring onions
    4
  • poblano pepper
    poblano pepper
    1
  • corn kernels
    corn kernels
    1
  • olive oil
    olive oil
    1 tbsp
  • green pepper
    green pepper
    99.33 grams
  • cilantro
    cilantro
    1 handful
  • lime juice
    lime juice
    1.5
  • canola oil
    canola oil
    1 tbsp
  • milk
    milk
    122 milliliters
  • jalapeno pepper
    jalapeno pepper
    1
  • red pepper
    red pepper
    99.33 grams
  • wheat flour
    wheat flour
    125 grams
  • red onion
    red onion
    80 grams
  • chili powder
    chili powder
    1 teaspoon
  • taco seasoning mix
    taco seasoning mix
    1 tbsp

Nutrition Facts

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