Banana Pepper Enchiladas Recipes

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

BANANA PEPPER ENCHILADAS

Steps:

• Preheat oven to 375F. In a large skillet, crumble and cook the chorizo over medium-high heat until browned and cooked through. Let cool slightly, then combine with the shredded cheese.
• Using your fingers and/or a spoon, stuff as much of the cheese mixture as possible into the peppers. Wrap each stuffed pepper in a tortilla (microwaved for extra softness if needed) and place in a baking dish. When all the peppers are wrapped, pour the enchilada sauce over the whole dish.
• Bake the peppers for 30 minutes until the peppers are soft and the cheese has melted. Serve with cilantro and/or sour cream if you'd like.
• Enjoy!

SPICY BANANA PEPPER SAUCE

Steps:

• In a saucepan over medium heat, add the oil. When the oil starts to shimmer add the onions and banana peppers and cook for 3-4 minutes.
• Add in the garlic, stir and cook for 2 minutes. Next add in the tomato paste, stir to incorporate and cook for 3-5 minutes or until you can "smell" the tomato paste start to warm up.
• Add in the rest of the ingredients and stir to combine. Bring to a low boil and reduce the heat to a simmer.
• Cook for 30 minutes stirring occasionally. Taste and adjust for seasonings. At this point, you can leave chunky or for a smoother consistency use an immersion blender.
• Store in a sealed container in the fridge.

BELL PEPPER ENCHILADAS

Steps:

• Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESE AND PEPPER ENCHILADAS

Steps:

• In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
• Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
• Remove from heat and stir in all the cheeses.
• Add salt to taste and set aside.
• Preheat oven to 350°F.
• Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
• Place a tortilla on a flat surface.
• Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
• Bake tightly covered for 20-25 minutes.
• When the enchiladas are baking, prepare the hot sauce.
• Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
• Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
• Serve the enchiladas on a bed of rice and top with the hot sauce.

CHOCOLATE-BANANA ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
• Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.

BANANA ENCHILADA

Steps:

• Preheat oven to 350°. Blend first 6 ingredients with a hand mixer just until smooth. Stir in bananas. Heat caramel sauce according to directions on jar. Spread 1 cup in a 9 x 13" baking dish. Assemble enchiladas, heating tortillas in a small dry nonstick skillet until flexible. Dip in caramel sauce, fill with a generous 1/4 cup filling, and roll up. Top with remaining caramel. Bake enchiladas for 10-15 minutes, or until bubbly and heated through. Combine Minted Strawberry ingredients. Garnish each enchilada with 1/4 cup Minted Strawberries, then dollop with whipped cream and sprinkle with toasted coconut.

CHICKEN ENCHILADAS WITH PEPPERS AND TOMATO SAUCE RECIPE:

Steps:

• Prepare Chunky Tomato Sauce. May be made in advance and refrigerated until ready to use.
• Preheat oven to 350 degrees F.
• Using your hands, pull the chicken meat into shreds; set aside.
• In a frying pan or sautpan, add the bell peppers and onion; saute until the onions and peppers are slightly cooked. Note: I like my vegetables left a bit crunchy. Cook longer if you prefer a softer texture. Set aside.
• To Assemble Enchiladas:
• Place a little of the prepared Chunky Tomato Sauce on the bottom of a 9-inch by 13-inch oven-safe baking dish.
• On a flat surface or cutting board, place a flour tortilla.
• Add some shredded chicken and some pepper/onion mixture down the center of the tortilla; roll the tortilla up tightly into a cylinder.
• Place, seam-side down, into the baking dish. Continue filling all the flour tortillas and placing into the baking dish. You will have six (6) enchiladas when filled.
• Spread the remaining Chunky Tomato Sauce over the top of all the enchiladas.
• Sprinkle the shredded Cheddar and Monterey cheeses over the top. Bake for approximately 45 minutes or until the cheese is melted and the enchiladas are heated through. Remove from oven and sprinkle chopped green onion over the top. Serve with sour cream on the side.
• Makes 6 enchiladas.
• After peeling the tomatoes, cut them into quarters and into a large pot. Add garlic and chile peppers; cook over medium heat until the tomatoes start to break down, using a wooden spoon to break up any remaining large chunks. Add cumin and Chipotle chili powder; cook until the tomatoes form a thick chunky sauce, stirring occasionally so the tomatoes do not stick to the bottom of the pan.
• Add salt and pepper to taste and adjust seasonings to your taste.