Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese

The recipe Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese is ready in around 25 hours and is definitely an outstanding gluten free and vegetarian option for lovers of Mediterranean food. This main course has 589 calories, 23g of protein, and 39g of fat per serving. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have heavy cream, garlic cloves, corn tortillas, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.)

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.

Ingredients you will need

Chili Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.

Ingredients you will need

Chili Pepper

Seeds

Water

Ribs

Equipment you will use

Paper Towels

Kitchen Scissors

Bowl

Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender.

Ingredients you will need

Tomatoes In Juice

Cilantro

Garlic

Sugar

Salt

Equipment you will use

Blender

Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan.

Ingredients you will need

Epazote

Cream

Equipment you will use

Sauce Pan

Sieve

Bowl

Frying Pan

Whisk in goat cheese and salt and heat over low heat, whisking until smooth.

Ingredients you will need

Goat Cheese

Salt

Equipment you will use

Whisk

Blanch spinach in batches in a large pot of boiling salted water1 minute, transferring with a slotted spoon to a large bowl of cold water to cool.

Ingredients you will need

Spinach

Water

Equipment you will use

Slotted Spoon

Bowl

Pot

Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.

Ingredients you will need

Spinach

Water

Equipment you will use

Colander

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.

Ingredients you will need

Raisins

Spinach

Salt

Cooking Oil

Equipment you will use

Frying Pan

Preheat oven to 350°F.

Equipment you will use

Oven

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Transfer tortillas to paper towels to drain.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.

Ingredients you will need

Spread

Tomato Sauce

Black Beans

Tortilla

Poblano Pepper

Spinach

Chili Pepper

Equipment you will use

Casserole Dish

Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.

Ingredients you will need

Cheese Sauce

Tomato Sauce

Tortilla

Chili Pepper

Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.

Equipment you will use

Oven

Aluminum Foil

Preheat broiler.

Equipment you will use

Broiler

Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.

Equipment you will use

Aluminum Foil

* Available at Latino markets and Kitchen/Market (888-468-443

• Chiles can be roasted and peeled 1 day ahead and chilled, covered. • Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding. • Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature.

Ingredients you will need

Cheese Sauce

Tomato Sauce

Spinach

Chili Pepper