Grilled Corn And Poblano Enchiladas
If you're in the mood for a delicious Mexican-inspired dish that's perfect for cozy gatherings or weeknight dinners, look no further than our flavorful recipe for Grilled Corn and Poblano Enchiladas. This dish is a delightful combination of tender grilled corn, smoky poblanos, gooey cheese, and tangy enchilada sauce, all wrapped up in warm tortillas. It's a dish that's sure to please the whole family and impress any guests you may have over. Let's get cooking!
Ingredients
Instructions
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Preheat your grill to medium-high heat. Place the poblano peppers and corn directly on the grill grates. Grill the peppers, turning occasionally, until the skins are charred and blistered, about 10-15 minutes. Grill the corn, turning occasionally, until lightly charred on all sides, about 8-10 minutes. Remove the peppers and corn from the grill and set aside to cool.
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While the peppers and corn are cooling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Stir in the cumin and chili powder and cook for an additional minute.
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Once the poblano peppers are cool enough to handle, remove the charred skin, stems, and seeds. Chop the peppers into small pieces and place them in a large mixing bowl. Cut the grilled corn kernels off the cobs and add them to the bowl with the peppers.
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Add the black beans, Monterey Jack cheese, and cheddar cheese to the bowl with the peppers and corn. Season with salt and pepper, then mix everything together until well combined.
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Preheat your oven to 350°F (180°C). Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
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Fill each flour tortilla with a generous scoop of the poblano and corn mixture, then tightly roll it up and place it seam side down in the baking dish. Repeat with the remaining tortillas.
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Pour the remaining enchilada sauce over the rolled tortillas, making sure they are all evenly coated. Sprinkle any extra cheese on top if desired.
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Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted. Serve your delicious Grilled Corn and Poblano Enchiladas hot, garnished with fresh cilantro.
Nutrition Facts
Serving size: 1 enchilada- Calories
- 410 kcal
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 780 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 6 g
- Sugars
- 5 g
- Protein
- 15 g
Enjoy making and sharing these delightful enchiladas with your loved ones. This dish is a great choice for any occasion, whether you're looking to impress at a dinner party or simply craving a cozy night in with a delicious homemade meal. Have fun cooking, and savor every flavorful bite of this crowd-pleasing Mexican-inspired dish!