I know what you’re thinking.
Where’s the jalapenos?
I know. Trust me, you know my true devotion for them despite the fact that they betrayed me last Thanksgiving.
Those little naughty bastards. We obviously have a love/hate relationship.
Ok, mostly love.
But, today, it’s about the poblanos.
They may not be naughty, but poblanos need love too.
No? Ok, nevermind.
- 1 poblano pepper
- Olive oil
- 1 pkg frozen chopped spinach, thawed and drained
- 1 lb bacon, cooked, drained and crumbled
- 1 14 oz can black beans, rinsed and drained
- 1 block cream cheese, at room temperature, divided in half
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tbsp seasoned salt (like Lawry's)
- 1 cup whole cream
- 1 cup whole milk
- 1/2 stick butter
- 1/4 cup wheat flour (you could use all purpose, but it's all I had and it worked beautifully)
- 1/2 tsp nutmeg
- 1 tsp cayenne pepper (you could use more, I will next time)
- 1 cup Monterey Jack Cheese, shredded
- Salt to taste
- 1 package flour tortillas (soft taco size)
- Preheat oven to 400.
- Drizzle poblano with olive oil and roast in oven for about 15-20 minutes, turning halfway, until skin is turning black. Remove from oven; cool, peel off the skin and dice.
- Drizzle more olive in a large skillet over medium heat and add spinach, bacon, beans, 1/2 block of cream cheese, cumin, oregano and salt.
- Cook, stirring consistently, until heated throughout and cheese is melted. Cover and set aside.
- To a sauce pan, add the other half of the cream cheese, cream, milk, butter, flour, nutmeg, cayenne and diced poblano pepper and bring to a slow boil over medium heat, whisking until smooth.
- Reduce heat to medium low and add cheese, whisk until melted, salt to taste, and cover.
- Spray a 9/11 baking dish with cooking spray. Fill tortillas with spinach mixture and wrap; add to dish and pour the bechamel over the top.
- Bake at 350 for 25-30 minutes, until bubbly.
Anyway, the freakin’ sauce. Good Lord.
Call it Bechamel, call it white sauce, cheese dip. Hell, call it crack.
You can say these are healthy if you want – spinach is deemed one of the biggest cancer fighting foods, an extreme source of vitamin A, K, iron and B6.
Oh, and the black beans will help your *digestion*.
Glad I could school you today.
Make these for the crack sauce.
CaroleAugust 23, 2013 at 2:38 PM
Hi there, just popped over to let you know that your link to Food on Friday: Potatoes/Sweet Potatoes was featured in my Need Some Inspiration? Series on Carole’s Chatter today. Cheers
Lizy @ http://justdipitinchocolate.blogspot.com/August 20, 2013 at 11:24 PM
You have just made about every member of my family happy! I love Bechamel, my oldest loves anything spinach, the little one beans and daddy bacon! See what I’m saying? and yes…some of us used to sign that catchy S.Fox tune…(which by the way, can’t get out of my head now, lol, thanks!!) Thank you so much for sharing at the Fluster Buster party, I’m co hosting today, have a great week, Lizy
Dixie ChikAugust 21, 2013 at 8:45 PM
Thanks Lizy! I knew there were some 80’s kids out there…
Miz HelenAugust 19, 2013 at 3:09 PM
Oh Yes, I can almost taste these fabulous Enchiladas with a delicious sauce. Thank you so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Dixie ChikAugust 19, 2013 at 7:54 PM
Thanks Miz Helen 🙂
Jess @HungryHarpsAugust 18, 2013 at 12:57 PM
Gorgeous! I can’t wait to make these for my hubby – he is going to LOVE them as he does most things spicy. 🙂 Pinning to make in the next couple weeks! Thank you for sharing at #GetHimFed Fridays, hope you have a nice week!
Dixie ChikAugust 19, 2013 at 7:55 PM
Thanks Jess, let me know when you make them!
carolinaheartstringsAugust 15, 2013 at 7:30 PM
This looks fantastic. I cannot wait to try this recipe. Thank you for always sharing the best food!
Dixie ChikAugust 19, 2013 at 7:55 PM