Squash Blossom and Corn Enchiladas with Creamy Roasted Poblano Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the poblano peppers on a sheet pan and roast for 15 to 18 minutes, turning once, until the skins are blistered and charred. Transfer them to a bowl and cover for 10 minutes so they can steam.

2. 2

   Peel the charred skin off the poblanos, then remove stems and seeds. Blend 2 poblano peppers with 1/2 cup of the onion, 2 garlic cloves, the Mexican crema, vegetable broth, cumin, oregano, 3/4 teaspoon salt, and black pepper until smooth.

3. 3

   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Pour in the poblano sauce and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened. Turn off the heat and stir in the lime juice. Set aside.

4. 4

   Slice the remaining poblano into small strips. In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the remaining onion and 1 chopped garlic clove; sauté for 2 minutes. Add the corn kernels, poblano strips, squash blossoms, 100 g of Oaxaca cheese, and 1/2 teaspoon salt. Cook for 3 to 4 minutes, just until the blossoms soften. Remove from the heat.

5. 5

   Reduce the oven temperature to 190 °C / 375 °F. Warm the corn tortillas on a comal or hot skillet for 20 to 30 seconds per side so they become flexible.

6. 6

   Fill each tortilla with a portion of the squash blossom mixture and roll it up. Arrange them seam-side down in a baking dish. Cover the enchiladas with the creamy poblano sauce and scatter the remaining Oaxaca cheese on top.

7. 7

   Bake at 190 °C / 375 °F for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.

8. 8

   Serve the enchiladas hot, topped with toasted pumpkin seeds and chopped fresh cilantro.