French Inspired Poblano Crepe ‘Enchiladas’

If you have roughly 45 minutes to spend in the kitchen, French Inspired Poblano Crepe ‘Enchiladas’ might be a great lacto ovo vegetarian recipe to try. One serving contains 275 calories, 9g of protein, and 11g of fat. This recipe serves 4. For $1.37 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of green onions, salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. It works well as a breakfast. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Similar recipes include Blue Corn Crepe Chicken Enchiladas, Strawberry S’more Crepe Enchiladas with Warm Vanilla Sauce, and Portobello and Poblano Enchiladas.

  • Serves: 4
  • Time: 45 Mins
  • Category: morning meal, brunch, breakfast
  • Health Rating: 15.0

Ingredients


Table
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Instructions

Step 1: Poblano crepes: For roasting poblano, place a poblano over stove top at high flame.

Ingredients:

  • poblano pepper
  • crepes

Equipment:

  • stove

Step 2: 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.

Equipment:

  • tongs
  • bowl

Step 3: 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.

Ingredients:

  • all purpose flour
  • water
  • egg
  • milk

Equipment:

  • blender
  • whisk
  • bowl

Step 4: 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.

Ingredients:

  • olive oil
  • poblano pepper
  • salt
  • cooking oil

Equipment:

  • frying pan
  • spatula

Step 5: Let it cook for few mins. Flip and cook on the other side. Repeat and stack them on an aluminum foil.

Equipment:

  • aluminum foil

Filling

Step 1: 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.

Ingredients:

  • seasoning
  • cooking oil

Equipment:

  • frying pan

Step 2: "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.

Ingredients:

  • seasoning
  • poblano pepper
  • cashews
  • cheese
  • sauce

Equipment:

  • blender

Step 3: 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.

Ingredients:

  • poblano pepper
  • sauce

Equipment:

  • baking pan

Step 4: Roll it tightly and place seam side down on the baking dish. Repeat with the rest.

Ingredients:

  • roll

Equipment:

  • baking pan

Step 5: Add more sauce on top.

Ingredients:

  • sauce

Step 6: 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.

Ingredients:

  • red pepper
  • green onions
  • red onion

Step 7: Bake in a pre heated 350F oven for 12-17 mins or until warmed through.

Equipment:

  • oven

Step 8: Serve immediately


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories274.77 kcal13.74%
Fat11.05 g17.0%
Saturated Fat2.24 g13.98%
Carbohydrates36.12 g12.04%
Net Carbohydrates32.23 g11.72%
Sugar6.26 g6.95%
Cholesterol96.66 mg32.22%
Sodium467.04 mg20.31%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein9.07 g18.13%
Vitamin C111.24 mg134.83%
Vitamin A1707.7 IU34.15%
Selenium19.61 µg28.01%
Vitamin K29.4 µg28.0%
Folate99.5 µg24.87%
Vitamin B10.36 mg23.94%
Manganese0.46 mg23.0%
Vitamin B20.38 mg22.43%
Vitamin B60.44 mg21.78%
Vitamin E2.59 mg17.26%
Fiber3.89 g15.57%
Phosphorus155.09 mg15.51%
Iron2.68 mg14.91%
Vitamin B32.77 mg13.86%
Potassium412.11 mg11.77%
Copper0.19 mg9.31%
Calcium90.97 mg9.1%
Vitamin B50.88 mg8.81%
Magnesium33.33 mg8.33%
Zinc1.0 mg6.65%
Vitamin B120.39 µg6.45%
Vitamin D0.84 µg5.57%