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

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

• 12 medium to large fresh poblano chillies (1.0kg)

• 1 (14- to 450g ) can whole tomatoes including juice

• 3 grosses gousses d'ail, hachées

• 1/4 tasse de coriandre fraîche hachée

• 1/4 cuillère à café de sucre

• 1/4 teaspoons salt, or to taste

• 2 cuillères à soupe d'huile d'olive

• 240 ml de crème double

• 2 teaspoons dried epazote* (optional)

• 230g soft mild goat cheese

• 1/4 teaspoons salt, or to taste

• 4 (3/4-lb) bunches spinach, coarse stems discarded

• 2 cuillères à soupe d'huile d'olive

• 60ml raisins

• 1/4 teaspoons salt, or to taste

• 3 cuillères à soupe d'huile d'olive

• 6 (6-inch) corn tortillas, halved

• 240ml cooked black beans, rinsed and drained if canned

• Garnish: toasted pine nuts

• a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep

• not glass)

Lay 4 chillies on their sides on racks of gas burners and turn flames on high. Roast chillies, turning with tongs, until skins are blackened and chillies are tender, 4 to 6 minutes. (Or grill all 12 chillies on rack of a grill pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chillies in same manner, then let stand 20 minutes.

When cool enough to handle, peel chillies, 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 chillies taste very spicy, cut out ribs with scissors to make them milder.

Purée tomatoes with juice, garlic, coriander, sugar, and salt in a 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 240ml , about 6 minutes.

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

Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.

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.

Préchauffer le four à 177°C.

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. Transfer tortillas to paper towels to drain.

Spread 60ml tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 60ml 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 chillies and drizzle with 60ml goat cheese sauce. Make another layer with 4 chillies, remaining spinach filling, and another 60ml goat cheese sauce, then cover with remaining 4 chillies.

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

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

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

Available at Latino markets and Kitchen/Market (888-468-4433)

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