'Cheese & Pepper' stuffed Enchiladas Verdes

This started as an accidental recipe & ended up being a successful recipe...

My original plan was to make spinach enchilada's... however, our star ingredient was left behind (at the market). So my imagination kicked into high gear & I was forced to played

around with the ingredients I had already prepared.

The cheese mixture was so delicious & different from anything I had ever tasted.

Hope you give this a try!

RECIPE:

1 Chile Poblano (chopped)

1/4 onion (chopped)

1 garlic clove

1/2 lb. Queso Fresco (shredded)

1/2 lb. Monterrey Jack Cheese (shredded)

In a medium skillet saute Poblano pepper, onion & garlic (5 mins)

Meanwhile, shred the cheeses & place in a mixing bowl, once peppers have cooked through

 incorporate with the cheese mixture & set aside.



CLick this link to view the recipe for

http://shesohungry.blogspot.com/2011/08/seafood-enchiladas.html

(Mom's Green Enchilada Sauce)

* I added about 4-5 Chile de Arbols to this recipe for a spicier sauce (optional)

Fry the tortillas (15) one minute per side or until pliable. Dip tortilla in the sauce, add cheese mixture & roll!

Sprinkle with Chopped fresh Cilantro...

ENJOY!