Recipe Poblano Pepper Mexican Lasagna

Ingredients :

• 18 handmade tortillas
• 4 poblano peppers
• 2 tomatoes
• 1 jalapeño
• 1 clove organic garlic
• 1 tsp Better Than Bouillon
• 1 cup water
• 1 large small white onion
• 1 lb ground organic grass fed beef
• 1 tsp freshly ground cumin
• 1 packages pepper jack cheese
• 1 can organic black beans
• 3 cup Mari's Rice
• organic cilantro
• 1/2 tsp kosher salt

Method :

1. If you don"t have pre made tortillas then store bought will do (or you can make some real quick). Lightly oil your iron griddle and get the tortillas slightly crispy on both sides. Set aside. Now place the poblano peppers on the griddle and let them cook rotating them from time to time. You want their skin to burn a bit. Now that they"re done, peel the skin and remove the seeds. Chop them into squares. Set aside.
2. Chop 1 of the tomatoes in half, crush the garlic clove with the flat side of your knive, chop your jalapeño in half (seeds or no seeds...up to you) and mix the Better Than Bouillon with water. Get out your handy dandy blender and add the garlic, tomatoe, chicken broth, and jalapeño. Blend for about 30 sec. on high speed.
3. Grab your medium sized pot and add some oil (medium high heat). While the oil is heating up dice your small white onion. Dump the onions into the pot. Stir till the aroma fills your kitchen. Add the organic ground beef and cook for about 5 min. Afterwards pour in the contents from your blender into the pot and add the freshly ground cumin, stir. Cook uncovered till the liquid is evaporated.
4. By this time you want to preheat your oven to 375. While the meat is cooking grab your 9x14 baking pan. Lightly oil the pan to avoid the tortillas from sticking. Place 6 tortillas first and set aside. Pull out your cheese grater and shred the pepper jack cheese (I like this recipe super cheesy so I use the whole cheese bar lol but its up to you on how much cheese you want to grate) Open the can of organic black beans and pour them into your blender (don"t rinse it...the residue of the previous ingredients will add some taste to the beans) blend for about 45 sec. on high speed..set aside.
5. Add the grated pepper jack cheese over the tortillas in the baking pan, drizzle the puréed beans over the cheese, sprinkle Mari"s left over rice over the beans, and scatter some of the poplano peppers over the rice. By this time the liquid from your ground beef should be evaporated. With a perforated spoon (to drain out any left over liquid) sprinkle the meat generously over the poblano peppers, sprinkle more cheese. Drizzle a bit of oil over the first layer. Now add another 6 tortillas over the cheese and repeat the process.
6. Place the last 6 tortillas over the last layer of cheese. You then drizzle some oil over them, sprinkle the last of the cheese and poblano peppers. Place in the oven and cook for about 25min. While that"s cooking go ahead and dice the other tomatoe and fresh cilantro..set aside. 25 min. are up! (If the top of your cheese is not browned and crispy enough then just turn that baby up to broil 500 and monitor it closely so it won"t burn.) Sprinkle the diced tomatoe, cilantro and salt. Let it cool down for about 10 to 15min. before serving and you"re done. Vamonos!

Recipe Poblano Pepper Mexican Lasagna 2013-01-03T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster