After writing up a blog post about my injury and taking it easy, I went for a 3 mile run in the rain Monday night. By the end, though, my heel hurt in a way it hadn’t before. Enter a few days later, and I’m hobbling around. Now that my ankle pain is pretty much gone, it’s moved on to my heel (awesome!). Everything I read says plantar facitis, but my lack of arch pain says otherwise. While trying to self diagnose, my fiancé made a good point; a doctor would be able to tell you exactly what it is. So I made a doctor’s appointment and was told to get an x-ray. I decided to try and make an appointment with an orthopedist, but unfortunately they’re booked until the end of the month, so I’m hoping to be better by then but we’ll see.
On top of my nagging injury, I also managed to develop a cold. So, even though I stayed home from work both Wednesday and Thursday, it didn’t keep me out of the kitchen completely. I decided to make Poblano Chile & Cheese Enchiladas, and to for once have dinner ready for my fiancé when he got home. Of course, peeling myself away from wedding shows was difficult, but I managed.
This is another wonderful recipe from Vegetarian Times. I cheated by not creating my own enchilada sauce. Sometimes you just need to cut corners. Thankfully, the sauce was pretty decent, so it didn’t come back and bite me in the bee-hind. The poblano chiles added a nice heat, and I added a habanero for extra. I know, I know, I add habaneros to everything. My fiancé grabs 2-4 without fail every week at Wegmans. So, I just make sure to put them to good use.
There was enough left over for lunch the next day, and they were just as good re-heated. I’ve decided I need to incorporate poblano chiles more into my cooking. After discovering them when ordering a chile relleno, I fell in love. So yes, I may have had a burrito for breakfast, left-over enchiladas, and quesadillas for dinner in one day. I think it’s safe to say I should probably move to the South-West.
Poblano Chile & Cheese Enchiladas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
2½ oz. dried New Mexican chiles, halved, stemmed, and seeded
4 medium tomatoes, chopped
6 Poblano or Anaheim chiles
1 Tbs. olive oil
½ cup chopped onion
2 cloves garlic, minced (2 tsp.)
1½ cups queso fresco
½ cup shredded Monterey Jack cheese, divided
2 Tbs. chopped cilantro, plus more for garnish
12 6-inch corn tortillas
1. To make Sauce: Heat olive oil in saucepan or Dutch oven over medium heat. Sauté onion and garlic in oil 5 to 7 minutes, or until soft. Add dried chilies, and sauté 3 minutes more. Stir in tomatoes and 2 cups water. Season with salt and pepper, and simmer 10 to 15 minutes, or until chiles are soft. Remove from heat, cool 5 minutes, then purée in blender or food processor until smooth.
2. To make Enchiladas: Preheat oven to broil. Place poblano chiles on baking sheet, and broil 15 to 20 minutes, or until blackened on all sides, turning often. Cool in covered bowl, then peel off skins and remove seeds. Chop chiles into 1/4-inch pieces.
3. Preheat oven to 375°F. Heat olive oil in skillet over medium heat. Sauté onion and garlic in oil 3 to 5 minutes, or until soft. Transfer to mixing bowl, and add queso fresco, 1/4 cup Monterey Jack cheese, cilantro, and chopped chiles.
4. Spread tortillas on baking sheet. Warm 3 minutes in oven to soften.
5. Spread 1 cup sauce over bottom of 13- x 9-inch baking dish. Divide cheese mixture among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining Sauce, and sprinkle with remaining Monterey Jack cheese. Bake 15 to 20 minutes, or until Sauce is bubbly and cheese is melted. Sprinkle with cilantro before serving.