makes 4 servings
1 poblano or other mild, spicy chile
8 thin strips bacon
8 oz. fresh tender spinach leaves
1 tablespoon minced onion
8 oz. shredded jack cheese
8 corn tortillas
1/4 cup canned salsa verde
1/3 cup Mexican-style sour cream
Heat grill to medium-high heat. Place chili on grill until skin blisters. Remove from grill and allow to steam 5 minutes. Remove stem, seeds and skin. Chop and reserve. On a mesh or other grill tray/basket, grill bacon until just starting to crisp and spread spinach over bacon strips. Grill 1-2 minutes more, or until spinach is well-wilted and bacon is more crispy. Remove from grill and chop together. Stir in onion, and cheese; spread down centers of tortillas and roll up. Reduce heat to medium-low and place enchiladas on grill 1-2 minutes, or until hot through (cheese should be melted). Stir together salsa verde and sour cream and drizzle over top of enchiladas.
courtesy of: Leah Lyon / Better Recipes / Mexican Recipes
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment