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Poblano Chile Enchiladas a la Gringa

Reviewed: Jul. 4, 2013
Excellent!! I made a cheese enchilada version of this recipe with a few other adjustments. I roasted the poblanos as directed, then pureed them in a blender with plain greek yogurt (substituted for sour cream)and low sodium organic chicken broth. I put the poblano sauce in a skillet to simmer on LOW for ten minutes, stirring in 1 tsp sea salt, 1/2 tsp garlic powder and 1/4 tsp cumin. I sauteed chopped purple onion with 2 cloves of minced garlic on medium heat until the onions were soft, then set these aside. If you want to add heat to this recipe, I think you could add two seeded and chopped jalapenos to the saute. For the filling, I combined 2 cups white cheddar with 2 cups sharp orange cheddar. I prepared white corn tortillas as directed, very lightly frying them corn oil. I dipped the a tortilla liberally in the poblano sauce, then filled with a small amount of the onion/garlic sautee and a liberal amount of cheese. Roll and place the seam down in glass pan. Pour remaining poblano sauce over the top of enchiladas, and liberally sprinkle with cheese. Top with one to two tablespoons of chopped cilantro. Bake at 375 for 15 to 20 minutes until cheese is melted. I wouldn't try to brown these as I don't want to scorch the yogurt-based poblano sauce.
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Broiled Sweet Potatoes

Reviewed: Apr. 8, 2008
I tried a variation on the preparation. I peeled the sweet potato with a potato peeler, then cut the raw potato into medallion slices, maybe 1/8" thick. I laid these out in a single layer in a glass microwave safe dish and cooked in the microwave for two to three minutes. I then transferred the slices to a cookie sheet lined with foil and sprayed lightly with olive oil. The butter and brown sugar I applied as directed above.
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