I got cooking today after our weekly visit to the Farmer's Market. We found some great poblano chili peppers so I decided to make enchiladas stuffed with roasted butternut squash and red quinoa in a poblano cream sauce made with greek yogurt. Here's how I did it...
4-6 Medium poblano peppers
1 cup chicken stock
2 cloves of garlic, smashed
1 cup nonfat plain Greek yogurt
1 teaspoon cracked sea salt
1 butternut squash, peeled cut into 1" cubes
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 cup red quinoa
2 cups water (or stock)
10 corn tortillas
Preheat oven to 500 degrees
Put washed poblanos on a sheet pan
Roast for 20 minutes until skin blisters (turning half way)
Remove from oven, allow to cool in a cloth covered bowl
Reduce oven temp to 400 degrees
Toss butternut squash with olive oil and sea salt
Place on a sheet pan and into the oven for 25 minutes
Meanwhile, peel and seed the peppers.
In a medium saucepan bring stock,garlic, salt and poblanos to a boil, reduce heat and simmer for 5 minutes (to build flavor)
Tranfer to a food processor, pulse until blended
Add yogurt, blend until smooth. Return to saucepan, low heat
When the butternut squash is roasted, remove from oven
Reduce oven temperature to 375 degrees
Transfer to the food processor, blend until smooth
To assemble the enchiladas:
Spoon 2 tablespoons of the poblano sauce into a 8X12 baking dish
With one hand palm a tortilla, with the other spoon two heaping tablespoons of butternut squash puree, 1 heaping tablespoon of quinoa. Roll and dredge in the poblano sauce, place seam side down, repeat. Spoon remaining sauce over the top, bake uncovered for 20 minutes.
Serve with black bean, whole avocado, and a little fresh salsa.
For the kids plate all ingredients separately, no sauce, eat happily together.