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French Inspired Poblano Crepe ‘Enchiladas’

 
One serving costs about $1.39

$1.39 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:55%

Spoonacular Score: 55%

 

Need a vegetarian morn meal? French Inspired Poblano Crepe ‘Enchiladas’ could be a spectacular recipe to try. This recipe makes 4 servings with 265 calories, 8g of protein, and 11g of fat each. For $1.29 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up bell pepper, milk, corn kernels from corn roasted on stove top, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Try Blue Corn Crepe Chicken Enchiladas, Strawberry S’more Crepe Enchiladas with Warm Vanilla Sauce, and Portobello and Poblano Enchiladas for similar recipes.

Ingredients

Servings:
1 cup
1 cup all purpose flour
all purpose flour
1 Tbsp
1 Tbsp canola oil
canola oil
1
1  fresh corn kernels
fresh corn kernels
2 large
2 large eggs
eggs
1 handful
1 handful fresh cilantro
fresh cilantro
4 cloves
4 cloves garlic
garlic
0.67 cup
0.67 cup green bell pepper
green bell pepper
some
some green onions
green onions
1
1  jalapenos
jalapenos
1.5
1.5  lime (juice)
lime (juice)
0.5 cup
0.5 cup milk
milk
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  poblano
poblano
1
1  pureed poblano chile
pureed poblano chile
0.67 cup
0.67 cup red bell pepper
red bell pepper
1 tsp
1 tsp red chili powder
red chili powder
0.5 cup
0.5 cup red onion
red onion
0.25 tsps
0.25 tsps salt
salt
some
some salt
salt
1 Tbsp
1 Tbsp taco seasoning
taco seasoning
0.38 cup
0.38 cup water
water
1 cup
1 cup unsalted unflavored plain water
unsalted unflavored plain water
1.5 cups
1.5 cups water
water
1 cup all purpose flour
1 cup
all purpose flour
1 Tbsp canola oil
1 Tbsp
canola oil
1  fresh corn kernels
1
fresh corn kernels
2 large eggs
2 large
eggs
1 handful fresh cilantro
1 handful
fresh cilantro
4 cloves garlic
4 cloves
garlic
0.67 cup green bell pepper
0.67 cup
green bell pepper
some green onions
some
green onions
1  jalapenos
1
jalapenos
1.5  lime (juice)
1.5
lime (juice)
0.5 cup milk
0.5 cup
milk
1 Tbsp olive oil
1 Tbsp
olive oil
1  poblano
1
poblano
1  pureed poblano chile
1
pureed poblano chile
0.67 cup red bell pepper
0.67 cup
red bell pepper
1 tsp red chili powder
1 tsp
red chili powder
0.5 cup red onion
0.5 cup
red onion
0.25 tsps salt
0.25 tsps
salt
some salt
some
salt
1 Tbsp taco seasoning
1 Tbsp
taco seasoning
0.38 cup water
0.38 cup
water
1 cup unsalted unflavored plain water
1 cup
unsalted unflavored plain water
1.5 cups water
1.5 cups
water
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Equipment

aluminum foil
aluminum foil
baking pan
baking pan
stove
stove
oven
oven
blender
blender
spatula
spatula
grill
grill
tongs
tongs
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
baking pan
baking pan
stove
stove
oven
oven
blender
blender
spatula
spatula
grill
grill
tongs
tongs
whisk
whisk
bowl
bowl


Instructions

  1. 1. Poblano crepes: For roasting poblano, place a poblano over stove top at high flame. Let it sit for like 30 seconds and keep flipping using tongs until it gets charred on all sides. Once charred, place it in a bowl and cover tightly so it steams up inside. Uncover after few mins and peel off the skin using hands. Cut in big pieces and throw in the blender. Blend until a smooth paste forms. in a big bowl, whisk together the flour and eggs. Gradually add milk and water and stir to combine. Add salt and olive oil and stir until smooth. Fold in the poblano pure. Warm a flat skillet and spray with little oil. Once hot, add 1/4 cup of batter and swirl the pan around or using a flat spatula so it gets thin and in kind of a circular shape. Let it cook for few mins. Flip and cook on the other side. Repeat and stack them on an aluminum foil.
  2. 2. Filling: Add oil in a deep skillet. Once hot, add the veggies along with seasoning. Stir to mix it all together and cook on med-high flame for good 15-20 mins until it starts to smell wonderful and veggies get softened up. Keep aside.
  3. 3. "No-cheese" cashew-poblano sauce: Roast and peel the poblano the same way as mentioned above in poblano crepe recipe. In a blender, add all the ingredients and blend until smooth. Taste and adjust seasoning.
  4. 4. Assembling: In a baking dish, add some sauce at the bottom to evenly coat. Take one poblano crepe and add filling good 1-2 Tbsp or more in the centre lengthways. Roll it tightly and place seam side down on the baking dish. Repeat with the rest. Add more sauce on top. Add fresh red onions, green and red bell peppers and green onions on top.At this top, you can refrigerate it covered for later use. Bake in a pre heated 350F oven for 12-17 mins or until warmed through. Serve immediately

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.37
Ingredient
1 cup all purpose flour
1 Tbsp canola oil
2 larges eggs
1 handful fresh cilantro
4 cloves garlic
⅔ cups green bell pepper
some green onions
1 jalapenos
1.5 lime (juice)
½ cups milk
1 Tbsp olive oil
1 poblano
1 pureed poblano chile
⅔ cups red bell pepper
1 teaspoon red chili powder
½ cups red onion
1 Tbsp taco seasoning
Price
$0.17
$0.04
$0.55
$0.13
$0.27
$0.30
$0.16
$0.06
$0.38
$0.17
$0.17
$1.06
$1.06
$0.50
$0.12
$0.27
$0.08
$5.46
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Nutritional Information

Quickview
276k Calories
9g Protein
11g Total Fat
36g Carbs
15% Health Score
Limit These
Calories
276k
14%

Fat
11g
17%

  Saturated Fat
2g
14%

Carbohydrates
36g
12%

  Sugar
6g
7%

Cholesterol
96mg
32%

Sodium
468mg
20%

Get Enough Of These
Protein
9g
18%

Vitamin C
111mg
135%

Vitamin A
1707IU
34%

Selenium
20µg
29%

Vitamin K
29µg
28%

Folate
101µg
25%

Vitamin B1
0.36mg
24%

Manganese
0.46mg
23%

Vitamin B2
0.39mg
23%

Vitamin B6
0.43mg
21%

Vitamin E
2mg
17%

Fiber
3g
16%

Phosphorus
149mg
15%

Iron
2mg
15%

Vitamin B3
2mg
14%

Potassium
406mg
12%

Copper
0.19mg
10%

Vitamin B5
0.88mg
9%

Calcium
87mg
9%

Magnesium
32mg
8%

Zinc
0.98mg
7%

Vitamin B12
0.36µg
6%

Vitamin D
0.9µg
6%

covered percent of daily need

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