Mexican

Roasted Poblano Pepper Casserole is for Dinner.

Roasted Poblano Pepper Casserole takes 30 minutes to prepare.

Roasted Poblano Pepper Casserole takes 40 minutes to cook.

Roasted Poblano Pepper Casserole makes 6 servings.

The ingredients for Roasted Poblano Pepper Casserole are:

ENCHILADA SAUCE
3 tbsp Canola Oil
3 tbsp Whole Wheat Flour
1 tbsp Chili powder
1 tsp Cumin powder
1/2 tsp Garlic powder
1/4 tsp driedOregano
1/4 tsp Kosher Salt
pinch Cinnamon, ground
2 tbsp cup Tomato Paste
2 cup Broth Vegetable broth, unsalted
1 tsp Apple Cider Vinegar
1/2 tsp fresh ground black pepper

CASSEROLE LAYERS
3 serving Ole Extreme Wellness Whole Wheat Tortilla Wraps
1 lb 85% Lean Hamburger
5 Poblano Peppers, split, seeded & roasted
1 medium Onion, chopped
14 1/2 oz can Diced Tomatoes, No Salt Added
16 oz can Bush's Cocina Latina Frijoles Negros Machacados, heated to "warm" in the microwave.
3/4 (3 oz) cup Shredded 2% Mexican Four Cheese blend

Here is how you make Roasted Poblano Pepper Casserole:

ENCHILADA SAUCE INSTRUCTIONSMAKES a little over 2 cupsTHIS sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.IN a medium-sized pot over medium heat, warm the oil until it?s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.ONCE it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.RAISE the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)REMOVE from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add a pinch more salt, if desired.ROASTING POBLANO PEPPERSPRE-HEAT the broiler.SLICE each pepper in half the long way. Remove the seeds. Place skin side up on a large baking sheet covered with foil or parchment paper.PLACE the peppers in the oven and broil until the skins are blackened about 3-5 minutes. Remove peppers and place in a large zip lock bag for 10-15 minutes.REMOVE the peppers from the bag and peel the charred skin from the peppers. Don't worry if a little bit still remains.PREPARING THE CASSEROLEWHILE the peppers are roasting, brown the onions and hamburger in a frying pan.PRE-HEAT the oven to 350POUR 3-4 tablespoons on the bottom of the 2 1/2 quart casserole dish.Layer ingredients in this order:1 1/2 tortilla1/2 the hamburger/onion mixture1/2 the diced tomatoes1/4 cup enchilada sauce1/2 the poblano peppers1/2 the re-fried beans1/4 cup enchilada sauce1/3-1/2 of the cheeseREPEAT the layers with the exception of the last two layers. Instead of 1/4 cup sauce and 1/3-1/2 of the cheese, just use whatever you have left over.THE casserole dish will be filled to the brim. Cover with a lid or foil and bake for 40 minutes. Remove the casserole from the oven being very careful that the boiling sauce doesn't spill over. Allow the casserole to sit for 5-10 minutes to set. The casserole will still be very wet.SERVE & ENJOY!Serving Size:?Make 6 large serving (about 1 1/4 cups each)

The nutritional information for Roasted Poblano Pepper Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 444.1

• Total Fat: 24.5 g
• Cholesterol: 55.9 mg
• Sodium: 767.1 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 8.1 g
• Protein: 26.6 g

Roasted Poblano Pepper Casserole is Mexican cuisine.

The dietary needs meet for Roasted Poblano Pepper Casserole is Low Carb