mexican – Kacey Tess

Stuffed Pasilla Peppers

What you’ll need:

1 batch homemade red sauce (see previous blog post)

4 pasilla peppers de-veined and seeded cut in half lengthwise, stems left intact (as shown in picture)

1 can black beans rinsed and drained

1 can corn drained

1 white onion chopped finely

1 1/2 C reduced fat colby jack blend shredded cheese

2 tsp garlic powder

1 tsp sea salt

What you’ll do:

Pre-heat oven to 400

In a glass casserole dish pour 1/2 of the red sauce

In a large mixing bowl combine black beans, corn, onion, 1 C cheese, garlic powder and salt

Stuff peppers with bean mixture and place in casserole dish

pour remaining red sauce over peppers

Top with remaining 1/2 C cheese

Bake at 400 for 30 minutes covered with foil

Remove foil and bake for an additional 5 minutes until cheese is bubbling

Enjoy!

Chili Relleno Casserole

What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeños (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeños out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving

Enjoy!!!

Veggie Enchiladas

What you need:

1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)

1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas

What you’ll do:

Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper

Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies

Bake for about 10-15 minutes stirring halfway through

Remove veggies from oven and stir in rinsed pinto beans

Coat the bottom of a large glass baking dish with the green sauce

Fill each flour tortilla with green sauce and veggie mixture

Roll each tortilla tightly and place seam side down in the baking dish

Continue this until baking dish is full

Pour the remaining sauce on top of the enchiladas

Bake until heated through, about 20 minutes

Optional:
Add fresh salsa (see previous blog post)

Enjoy!!!

Homemade green enchilada sauce

What you need:

1 TBSP extra virgin olive oil
1 Green bell pepper
1/2 Yellow onion (chopped)
2 Garlic cloves (or pre diced garlic)
2 Vine ripened tomatoes
1 Cup vegetable stock
1/2 Bunch of fresh cilantro (chopped)
1 Jalepeno (chopped)
2 TSP sea salt (or to taste)
1 TSP ground black pepper
1 TSP Chili powder
1 TSP turmeric powder

What you’ll do:

In a medium skillet add the olive oil, onion, bell pepper, jalepeno and all seasoning and cook over medium until soft or about 4-5 minutes

Add chopped tomatoes, stock and cilantro

Continue simmering over medium, uncovered, for 10-15 minutes until tomatoes have broken down

Pour mixture into a blender and puree (be careful with hot liquid when blending!!)

Enjoy!!

You could use this recipe as a chip dip also (I would add a bit of lime juice in that case)