When I can’t sleep, I food prep. I decided to share today’s results. I’ve made this vegetarian enchilada recipe before, and found the process for roasting poblanos inferior. I also modified the enchilada ingredients, and wanted a more powerfully poblano sauce. It tasted better before I added too many ingredients, so tonight I experimented by making something more like the title recipe above.

First I roasted the poblanos whole in the oven broiler. Using a gas stove burner or a grill outside also works. Next was the messy part of skinning and seeding them after they had a chance to cool a little in a bag. Image of the result:

I then added everything except sour cream and blended. Food processors or any blender works for this. I used an immersion blender.

After blending, I took a little out before adding sour cream so I could use it in guacamole, which I suddenly decided I should make. So, back to the blender and onto the guac.

I used store bought salsa fresca, more garlic, and red onion. Since guacamole goes bad quickly, I only used 2 avocados and mashed by hand (not blender).

After a good mash, I added lime juice, mixed, then cilantro last so I could stir it in without smashing the delicate leaves. And done! We’ll have nachos with guacamole today and use sauce for some unknown dinner.