Vegetarian Poblano and Corn Enchiladas

Ingredients

Quantities are for one portion.

• 2poblano peppers
• 100 gsweet corn kernels, drained
• 150 mlenchilada sauce (store-bought)
• 10 mlolive oil
• 3small corn tortillas
• 60 gmonterey jack cheese, grated

Method

1. Preheat the oven. Rub the poblano peppers with the olive oil and roast until the skin is blistered. Peel the skin, remove the seeds, and slice thinly.
2. Mix the sliced poblanos with the sweet corn and half of the grated cheese.
3. Spread a thin layer of the enchilada sauce on the bottom of a small baking dish.
4. Fill each corn tortilla with the poblano mixture, roll tightly, and place seam-side down in the baking dish.
5. Pour the remaining enchilada sauce entirely over the rolled tortillas and sprinkle with the rest of the cheese.
6. Bake until the sauce is bubbling and the cheese is beautifully melted and golden.