Roasted Poblano and Heirloom Tomato Enchiladas with Ancho Mole

Ingredients

• 4 poblano peppers, roasted and peeled
• 2 cups heirloom tomatoes, chopped
• 8 corn tortillas
• 1 cup queso fresco, crumbled
• 1 cup onion, finely chopped
• 2 tbsp olive oil

• 3 dried ancho chiles, stemmed and seeded
• 2 cups chicken broth
• 3 tbsp peanut butter
• 1 ripe plantain, peeled and sliced
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1 tsp salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Roast the poblano peppers until the skin blisters and chars, about 10-15 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and slice into strips.
3. 03
   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the chopped heirloom tomatoes and cook for another 5 minutes. Set aside.
4. 04
   In a separate saucepan, bring the chicken broth to a simmer. Add the ancho chiles and let them rehydrate for 10 minutes. Transfer to a blender.
5. 05
   Add peanut butter, plantain slices, cocoa powder, cinnamon, brown sugar, and salt to the blender. Blend until smooth and return to the saucepan. Simmer on low heat for 15 minutes.
6. 06
   Heat the remaining olive oil in a skillet and lightly fry each tortilla for 30 seconds on each side. Drain on paper towels.
7. 07
   Fill each tortilla with a mix of roasted poblano strips, tomato-onion mixture, and a sprinkle of queso fresco. Roll tightly and place seam-side down in a baking dish.
8. 08
   Pour the ancho mole sauce over the enchiladas. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes.
9. 09
   Serve hot, garnished with additional queso fresco and fresh cilantro if desired.