Mexican · morning meal

French Inspired Poblano Crepe ‘Enchiladas’

Name: French Inspired Poblano Crepe ‘Enchiladas’
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup all purpose flour; 1 Tbsp canola oil; Corn kernels from 1 fresh corn roasted on stove top or grill; 2 large eggs; big handful of fresh cilantro; 4 cloves of garlic; 2/3 cup chopped green bell pepper; 2green onions; 1-2 jalapeños as per desired heat you want; juice of 1.5 lime or to taste; 1/2 cup milk; 1 Tbsp olive oil; 1 roasted poblano; 1 poblano chile, roasted, peeled and pureed; 2/3 cup chopped red bell pepper; 1 tsp red chili powder; 1/2 cup chopped red onion; 1/4 tsp salt; salt to taste; 1 Tbsp Taco Bell seasoning; 3/8 cup cold water; 1 cup plain unsalted and unflavored cashews soaked in hot water for 15-20 mins; 1.5 cups water

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

All purpose flour1 cup
Canola oil1 tbsp
Corn kernels from corn roasted on stove top1
Eggslarge2 large
Cilantrobig1 handful
Garlic4 cloves
Bell pepper⅔ cup
Green onions4 servings
Jalapeños as1
Juice of limejuice1.5
Milk½ cup
Olive oil1 tbsp
Roasted poblano1
Poblano chileroasted, peeled and pureed1
Bell pepper⅔ cup
Chili powder1 tsp
Onion½ cup
Salt¼ tsp
Salt4 servings
Taco bell seasoning1 tbsp
Water⅓ cup
Cashews soaked in water1 cup
Water1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

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

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