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.
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.