There’s something undeniably captivating about love and food. And one dish that perfectly encapsulates this combination is the sheet pan cheesy poblano corn enchiladas. This delightful Mexican-inspired recipe brings together the warmth of love and the richness of flavors, all cooked conveniently on a single sheet pan. Whether you’re cooking for a romantic date night or simply indulging in self-love, mastering these tips will elevate your enchilada game and leave you craving for more.
Embrace the Roasted Poblano Peppers: The star of this dish is undoubtedly the roasted poblano peppers. Charred to perfection, these peppers add a smoky and slightly spicy flavor that balances the sweetness of the corn and richness of the cheese. When removing the charred skin, be gentle to preserve the pepper’s shape and integrity.
Experiment with Fillings: While the classic combination of corn and black beans is delightful, don’t be afraid to get creative with your fillings. Consider adding sautéed onions or bell peppers for an extra layer of flavor. You can also incorporate protein like shredded chicken or cooked ground beef to make it heartier. Enliven with Enchilada Sauce: The enchilada sauce is what ties everything together and infuses the dish with its irresistible Mexican flair. Use a store-bought option or challenge yourself by making your own from scratch for a more personalized touch. Be generous with the sauce, ensuring that each enchilada is evenly coated for bursts of flavor in every bite.
The classic chocolate chip cookie can do no wrong and only makes life better, happier…and much more satisfying
CookAndMeal
Are you in this mega fan club? What do you buy there? And why? If you are in the Twin Cities like me… did you know they have a newly renovated Roseville location? Um, yeah.
Don’t reach for one right away.
At first, I was going to do my basic tahini dressing, but then the thought of a basil dressing came t0 mind so I switched it up.
Play with Cheese: Cheesy goodness is a non-negotiable when it comes to enchiladas. While Cheddar or Monterey Jack are great choices, feel free to explore other options like queso fresco or a spicy pepperjack for an added kick. Don’t hold back on the amount of cheese either – the more, the merrier!
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Sheet pan cheesy poblano corn enchiladas are a labor of love that combine vibrant flavors and a comforting simplicity. From the roasted poblano peppers to the melty cheese and the tangy enchilada sauce, each element comes together harmoniously to create a dish that is bound to win hearts. So, embrace your culinary creativity and follow these tips to create a memorable meal that not only satiates hunger but also nourishes the soul.
Whether enjoyed with loved ones or as a solo treat, these enchiladas are a celebration of love, culinary prowess, and the joy of a well-cooked sheet pan meal.
1. How to Cook
I’m excited to share these with you guys!! Especially because it’s no secret that when it comes to breakfast recipes, more times than not, I’m going to share something on the sweeter side. It’s not that I don’t love a savory breakfast recipe, because I do. It’s more that I enjoy sweet breakfast recipes in the morning and savory eggs for lunch or dinner…but that’s just me! Anyway, the point is, I rarely share savory breakfast recipes, so I’m overly excited to share these eggs.
2. Easy recipe
How cute are these egg boats? When I set out to make these, I really wasn’t sure how they would turn out. But I ended up loving the recipe! Sometimes I go into a recipe being very unsure about it. But it’s the best when I’m presently surprised by the outcome…just love when that happens! And, these boats couldn’t be easier to make or more delicious.
“Discover a cheesy sheet pan cheesy poblano corn enchiladas recipe, a half-baked harvest ingredient like no other. Comment and explore related recipes!”
The classic chocolate chip cookie can do no wrong and only makes life better, happier…and much more satisfying. I know you know what I’m talking about, cookies are just GOOD. I’m not sure why, but I’ve really been on a HUGE cookie kick this year. Maybe it’s because most are easy to make. Or maybe it’s because cookies bring back the best memories for me. Or maybe it’s just because the world simply needs more cookies this year. Either way, I’m loving cookies.
I’m excited to share these with you guys!! Especially because it’s no secret that when it comes to breakfast recipes, more times than not, I’m going to share something on the sweeter side. It’s not that I don’t love a savory breakfast recipe, because I do. It’s more that I enjoy sweet breakfast recipes in the morning and savory eggs for lunch or dinner…but that’s just me! Anyway, the point is, I rarely share savory breakfast recipes, so I’m overly excited to share these eggs.
Amazing pancakes
The classic chocolate chip cookie can do no wrong and only makes life better, happier…and much more satisfying. I know you know what I’m talking about, cookies are just GOOD. I’m not sure why, but I’ve really been on a HUGE cookie kick this year. Maybe it’s because most are easy to make. Or maybe it’s because cookies bring back the best memories for me. Or maybe it’s just because the world simply needs more cookies this year. Either way, I’m loving cookies.
“Discover a cheesy sheet pan cheesy poblano corn enchiladas recipe, a half-baked harvest ingredient like no other. Comment and explore related recipes!”
Here’s a recipe for sheet pan cheesy poblano corn enchiladas:
- 8 small poblano peppers
- 2 cups cooked corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (such as Cheddar or Monterey Jack)
- 8 small corn tortillas
- 1 cup enchilada sauce
- Optional toppings: chopped cilantro, diced tomatoes, sour cream
Instructions:
Preheat your oven to 400°F (200°C).
Place the whole poblano peppers on a sheet pan and roast them in the oven for about 20 minutes, or until the peppers are charred and blistered. Remove from the oven and let them cool slightly.
Once the peppers have cooled, carefully remove the charred skin by peeling it off. Cut a slit along the side of each pepper and remove the seeds and membrane. Set the peppers aside.
In a large bowl, combine the cooked corn, black beans, and half of the shredded cheese. Mix well to combine.
On a clean work surface, lay out the corn tortillas. Divide the corn and bean mixture between the tortillas, spooning it into the center of each tortilla. Roll up the tortillas and place them seam side down on the sheet pan.
Pour the enchilada sauce over the rolled enchiladas, making sure to cover them evenly. Sprinkle the remaining shredded cheese over the enchiladas. Place the sheet pan back in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let the enchiladas cool for a few minutes. Serve the enchiladas hot, with optional toppings such as chopped cilantro, diced tomatoes, and sour cream. Enjoy your sheet pan cheesy poblano corn enchiladas!
“Experience the deliciousness of sheet pan cheesy poblano corn enchiladas, baked to perfection in half the time, with nutrition in mind from Half Baked Harvest.”
This vegetarian summer dinner is a harvest of fresh flavors that will delight your taste buds. With the vibrant zest of salsa verde, the smoky kick of chipotle adobo, and the sweetness of honey drizzled over tender zucchini, this dish is a perfect balance of contrasting tastes. Sprinkle with basil and paprika for that final burst of aromatic goodness, and you’ve got a delectable summer feast that celebrates the season’s bounty in every bite. Whether you’re a vegetarian looking for a satisfying meal or simply craving a taste of summer, this sheet pan cheesy poblano corn enchiladas recipe is a winner.
Effortless Weeknight Delight: Enchiladas Made Entirely on One Sheet Pan
When it comes to the perfect weeknight enchiladas made entirely on one sheet, Half Baked Harvest has you covered. This innovative recipe simplifies your dinner routine, utilizing the convenience of cooking everything on one sheet pan in less time. To enhance the flavor, charred sweet corn is a game-changer. Simply remove the corn kernels and incorporate them into your enchiladas for a sweet and smoky twist that’s sure to impress your taste buds. With Half Baked Harvest, you’ll experience enchiladas like never before, all made entirely on one sheet for the ultimate weeknight dinner solution.
Sheet Pan Cheesy Poblano Corn Enchiladas: A Quick and Delicious Summer Dinner by Half Baked Harvest
In less than an hour, you can create a delicious and healthy summer dinner with HalfBakedHarvest. Tieghan, the kind soul behind this quickdinner wonder, has crafted a one-pan masterpiece that’s darn good for a familymeal. Preheat the oven to 425° and get ready to dive into a sheetpan sensation. Start by arranging the fresh corn and poblano pepper in an inch baking dish, then pour 1 cup of the salsa verde onto the bottom. Place the tortillas over the salsa, and add everything back into the dish. Toss in half the cheese, ensuring the veggies have a light, even coating. Once the cheese has melted to perfection, your scrumptious sheetpan cheesy poblano corn enchiladas casserole is ready to be devoured. For more inspiration and a step-by-step video guide, visit HalfBakedHarvest’s Instagram and don’t forget to comment on this mouthwatering creation!
