"jmcquown" > wrote in message
. ..
> sf wrote:
> > Whe you get tired of soup, try this one!
> >
> > The article was in our local fish wrap Oct. 26, 2005
> >
>
http://sfgate.com/cgi-bin/article.cg...7RI51.DTL&hw=s
easonal+cook&sn=003&sc=701
> > or
> > http://tinyurl.com/8tc5f
> >
> > Here is the recipe
> >
> > Roasted Squash & Poblano Chile Enchiladas
> >
> > INGREDIENTS:
> > 3 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
> > 1 teaspoon ancho chile powder or other mild chili powder (see Note)
> > 1 tablespoon kosher salt
> > 3 tablespoons olive oil, plus more for greasing pan
> > 3 poblano chiles
> > 1 small onion, thinly sliced
> > 12 corn tortillas
> > 3 cups canned enchilada sauce
> > 3 1/2 cups grated Monterey Jack cheese
> > Sour cream and guacamole
> >
> > INSTRUCTIONS:
> > Preheat the oven to 400°.
> > Toss the squash with the chile powder, salt and 2 tablespoons of the
> > olive oil. Place squash on 1-2 baking sheets in a single layer and
> > roast until the pieces are cooked through and have started to brown at
> > the edges, around 15 minutes. The squash should still hold its shape.
> > Set aside to cool.
> >
> > Reduce the oven heat to 350°. Meanwhile, char the poblanos over a
> > grill or gas flame. (You can also use a broiler or grill pan.) Turn
> > frequently as they char and blister -- it's not necessary to char
> > every inch of skin. This should take about 10 minutes over a grill or
> > gas flame. Seal peppers in a plastic bag for a few minutes and let
> > them steam. Remove the chiles from the bag. Remove the charred
> > skins, the seeds and inner membrane and slice the flesh into thin
> > strips.
> > Sauté the onion in the remaining 1 tablespoon of olive oil until soft
> > and translucent. Combine with the squash and strips of poblano.
> >
> > Soften the tortillas in a hot, dry cast-iron skillet, about half a
> > minute on each side. Stack the tortillas and keep them warm until you
> > are ready to assemble the enchiladas.
> >
> > Lightly oil a 9-by-13-inch baking dish with olive oil. Pour about
> > half the enchilada sauce into a pie plate. Dip each tortilla into the
> > sauce, wiping off excess sauce along the edge of the pie tin.
> >
> > Place a tortilla in the prepared baking dish and fill with a heaping
> > 1/2 cup of the squash mixture and 1/4 cup of the cheese. Roll the
> > enchilada and place it seam side down. Continue filling and rolling
> > until all the tortillas are used. Pour the remaining sauce over the
> > enchiladas and sprinkle with the remaining cheese.
> >
> > Bake until hot and bubbly, 30-35 minutes. Serve with sour cream and
> > guacamole.
> > Serves 6-8
>
> Sounds great! I'll have to hunt down some poblanos... I never see a great
> pepper selection at my grocery store.
>
> Jill
>
>

We can always find poblanos at the dreaded stinky meat store, Jill. If you
really can't find them, let me know. I'll send you some.

kili