Roasted Poblano, Zucchini & Corn Enchiladas with Tomatillo Cream

Instructions

1. 1

   Char and peel the poblano peppers

   Hold poblano peppers directly over a gas flame or place on a cast iron skillet over high heat, turning with tongs until the skin is blackened and blistered all over. Transfer charred poblano peppers to a bowl, cover tightly with plastic wrap, and let steam for 5 minutes to loosen the skin. Rub the cooled poblano peppers gently with your fingers or a damp towel to remove the blackened skin, then slit open and remove seeds and stem.

   Equipment

   • cast iron skillet or gas burner
   • kitchen tongs

   Ingredients

   • 4 whole poblano peppers, charred
2. 2

   Prepare the tomatillo crema

   Combine fresh tomatillos, sour cream, jalapeño, garlic clove, and salt in a blender or food processor. Blend until smooth, then taste and adjust salt and jalapeño heat as needed.

   Equipment

   • blender or food processor

   Ingredients

   • 1 lb fresh tomatillos, husked and rinsed
   • 1 cup sour cream
   • 1 whole jalapeño, seeded and chopped
   • 1 whole garlic clove, minced
   • ½ teaspoon salt
3. 3

   Sauté the zucchini and corn filling

   Heat olive oil in a large skillet over medium-high heat, then add diced zucchini and cook, stirring occasionally, until lightly golden and tender, about 5 minutes. Add corn kernels, cumin, and garlic powder to the zucchini, stir well, and cook for 2 minutes until fragrant. Stir in shredded Oaxaca cheese or mozzarella, then remove from heat and season with salt and black pepper to taste.

   Equipment

   • large skillet

   Ingredients

   • 2 tablespoons olive oil
   • 2 medium zucchini, diced
   • 1.5 cups corn kernels, fresh or thawed frozen
   • ½ teaspoon ground cumin
   • ¼ teaspoon garlic powder
   • 1 cup shredded Oaxaca cheese
   • ¼ teaspoon salt
   • 0.13 teaspoon black pepper
4. 4

   Warm and toast the corn tortillas

   Wipe the skillet clean and return to medium heat, then warm each corn tortilla for about 30 seconds per side until pliable and lightly toasted.

   Equipment

   • large skillet

   Ingredients

   • 8 whole corn tortillas
5. 5

   Assemble the enchiladas

   Spread a thin layer of tomatillo crema on the bottom of a 9×13-inch baking dish. Lay a warm corn tortilla flat, place a roasted poblano pepper strip and a spoonful of zucchini and corn filling in the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining corn tortillas, poblano pepper strips, and filling, arranging enchiladas in a single layer. Pour remaining tomatillo crema evenly over the enchiladas, then sprinkle shredded Oaxaca cheese or mozzarella on top.

   Equipment

   • 9×13-inch baking dish

   Ingredients

   • 2 cup tomatillo crema
   • 8 whole corn tortilla, warm
   • 4 whole poblano pepper, roasted and peeled, cut into strips
   • 24 tablespoons zucchini and corn filling
   • ¾ cup shredded Oaxaca cheese
6. 6

   Bake until bubbly and golden

   Cover the baking dish with foil and bake at 350°F for 20 minutes, then remove foil and bake uncovered for 10 minutes until the cheese is melted and lightly golden. Remove from oven and let rest for 5 minutes before serving.

7. 7

   Finish and serve

   Garnish enchiladas with fresh cilantro and sliced radishes, then serve hot with lime wedges on the side.