Swiss Chard & Sausage Enchiladas With Poblano Chile Sauce

The last of the spinach was harvested last week so the Swiss chard is the green of choice coming out of the garden these days. There is plenty of kale, the trending green of the decade, growing out there. I know, it is “good for you” and I am supposed to like it, but I really don’t very much. So Swiss chard it is this time of year, taking turns with Malabar spinach when it gets a bit bigger.

Today I made enchiladas using Swiss chard and veggie sausage for the filling.

enchiladas

enchiladas

enchiladas

enchiladas

 

The enchilada sauce was made with roasted poblano chiles and toasted pumpkin seeds. I usually leave the peppers whole and remove the seeds after roasting, but this time I removed the seeds before roasting. As a result the sauce didn’t have an iota of heat. I would have liked at least a little heat.

The roasted poblano peppers were blended to a purée along with sautéed onion, garlic, lime juice, water, salt and a little honey. Ground pumpkin seeds were then blended in.

enchiladas

enchiladas

enchiladas

enchiladasenchiladas

enchiladasenchiladas

enchiladas



 


7 thoughts on “Swiss Chard & Sausage Enchiladas With Poblano Chile Sauce

    1. Thank you! I use beet greens and Swiss chard interchangeably too. Turning the dish red wouldn’t bother me. I used the red stemmed Swiss chard but I guess they don’t bleed quite as much as beet greens.

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  1. I have a small package of roasted pumpkin seeds sitting on my kitchen counter that have been nibbled at a bit, but maybe I should give them a twirl in the food processor and toss them into something. Do you toss them in husks and all?

    Virtual hugs,

    Judie

    Liked by 2 people

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