BEST OAXACA CHEESE RECIPES

Name: Enchiladas Verdes with Poblano Peppers and Oaxaca Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 1.5 lb. fresh Poblano peppers (or 4 large peppers); 1.5 Tablespoon olive oil (or vegetable oil); 1 small white onion (quartered and thinly slices); 3 whole garlic cloves (minced); 1/4 teaspoon sea salt (adjust to taste); 7 oz Oaxaca cheese (use more if desired*, pulled apart into even-sized pieces); 1 lb. tomatillos; 3 whole serrano chiles (stem removed and seeded if desired (you can add less for a milder salsa)); 3 whole garlic cloves (peeled); 1 extra small white onion (peeled and quartered); water for boiling (enough to cover ingredients); 1 pinch fine sea salt (adjust to taste); 1 handful fresh cilantro, large handful (you can include some of the stem too); 1/2 cup of the boiling broth (or vegetable broth); 1 Tablespoon oil (olive oil or vegetable oil); 12 corn tortillas (warmed just to make pliable); 1/4 cup vegetable oil (for lightly frying); sliced white onion for topping (optional); Mexican sour cream for topping (optional)

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ENCHILADAS VERDES WITH ROASTED POBLANO PEPPER & OAXACA CHEESE

Enchiladas Verdes with Roasted Poblano Pepper & Oaxaca Cheese image

A vegetarian version of enchiladas verdes filled with melted Oaxaca cheese and roasted poblano peppers. This delicious and authentic meal will impress the family and dinner guests!

Provided by MexicanMadeMeatless.com & Nancy Lopez-McHugh

Categories dinner lunch main

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

Ingredients

1.5 lb. fresh Poblano peppers (or 4 large peppers)
1.5 Tablespoon olive oil (or vegetable oil)
1 small white onion (quartered and thinly slices)
3 whole garlic cloves (minced)
1/4 teaspoon sea salt (adjust to taste)
7 oz Oaxaca cheese (use more if desired*, pulled apart into even-sized pieces)
1 lb. tomatillos
3 whole serrano chiles (stem removed and seeded if desired (you can add less for a milder salsa))
3 whole garlic cloves (peeled)
1 extra small white onion (peeled and quartered)
water for boiling (enough to cover ingredients)
1 pinch fine sea salt (adjust to taste)
1 handful fresh cilantro, large handful (you can include some of the stem too)
1/2 cup of the boiling broth (or vegetable broth)
1 Tablespoon oil (olive oil or vegetable oil)
12 corn tortillas (warmed just to make pliable)
1/4 cup vegetable oil (for lightly frying)
sliced white onion for topping (optional)
Mexican sour cream for topping (optional)

Steps:

Roast The Poblanos:
Make The Salsa:
Make The Filling
Assembling the Enchiladas:

Nutrition Facts : ServingSize 4 people, Calories 622 kcal, CarbohydrateContent 53 g, ProteinContent 18 g, FatContent 40 g, SaturatedFatContent 23 g, TransFatContent 1 g, CholesterolContent 18 mg, SodiumContent 641 mg, FiberContent 10 g, SugarContent 10 g

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