Asparagus Omelet with Havarti & Herbs
Enchiladas with Mole Poblano
Ingredients
Serves four people
- ½ cup peanuts
- 1 red chili pepper
- 1 finely chopped onion
- 3 cloves garlic
- 2 chopped tomatoes
- 1 chopped red bell pepper
- 4 tablespoons breadcrumbs
- 1 teaspoon all-purpose spice
- ½ teaspoon ground cinnamon
- 1 piece dark chocolate (about 70% cocoa)
- 1 can of rinsed kidney beans
- 8 corn tortillas
- 1 package Arla® Mild Cheddar Shredded Cheese
- fresh cilantro
- guacamole
- fresh lettuce
Instructions
Instructions
Chop the nuts roughly and roast them shortly in a dry pan. Lay them aside. Remove the seeds from the chili and cut it very fine. Let the oil heat up and simmer chili, onion and garlic for approx. 5 min. Add tomato, pepper, nuts, breadcrumbs and spices. Let it simmer at low heat under a lid for approx. 15 min. Blend the sauce - it may be quite thick, but if it is too solid you can add some water. Put chocolate and beans in and taste. Distribute the sauce onto the tortillas, roll them together and put them in an ovenproof dish. Distribute the cheese on them and bake the enchiladas for 15 mins at 400° F in the middle of the oven. Serve the hot enchiladas with a guacamole and fresh lettuce.