Recipe from Northampton Brewery
Northampton Brewery's Green Chile and Butternut Squash Enchiladas
Ingredients for the Enchiladas:
2 Poblano peppers
1 Butternut squash
2 Ears of corn on the Cob/1 Bag of Frozen Corn
1 Cup Monterey jack cheese
6 Flour or Corn Tortillas
1 Cup Goat Cheese
1 Tablespoon Cumin
1 Tablespoon Smoked Paprika
Salt and Pepper
Extra Virgin Olive Oil
Ingredients for Green Chile Sauce:
1 ½ lb’s Tomatillo
1 Small Onion, chopped
1 Poblano Pepper, chopped
1 ½ Cups White Vinegar
1 Cup Jalapenos, diced
2 Cloves of Garlic, diced
¼ Cup of Extra Virgin Olive Oil
1 Tablespoon of Hot Sauce
Procedure:
Make the green chile sauce; bring a pot of water to a boil, peel the husks off the tomatillos and cook in boiling water until soft. Sautee onion, poblano pepper, jalapeno and garlic in a stock pot until charred and onion is translucent. Add the tomatillo, vinegar, hot sauce, olive oil and blend well with a hand mixer or blender. Let the sauce simmer for 15-20 until thickened.
Preheat conventional oven to 375 degrees.
Dice the poblano pepper, toss with 1 tablespoon of extra virgin olive oil and a pinch of salt and pepper. Spread evenly on a baking sheet and roast until fork tender and some of the peppers have color. Remove from the oven and let cool.
Peel, de-seed and dice butternut squash, toss with 1 tablespoon of extra virgin olive oil and a pinch of salt and pepper. Spread evenly on a baking sheet and roast until fork tender and some of the pieces of squash have color. Remove from the oven and let cool.
If using corn on the cob, bring a pot of water to a boil and boil corn until the kernels are fork tender. Let cool and shave the corn kernels off the cob. If using frozen corn, de-frost the corn kernels.
Combine roasted poblanos, butternut squash and corn kernels in a mixing bowl and season with cumin, paprika, salt and pepper to taste.
Stuff each tortilla with the poblano, squash, corn mixture and Monterey jack cheese, tightly roll the tortilla open ended and place into a baking dish. Top the enchiladas with green chile sauce and goat cheese and bake in the oven for 20-30 minutes.