Smoky Poblano Enchilada Skillet

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Make the hot honey: Heat honey in a small saucepan over low-medium heat until it just begins to simmer. Roughly chop 3 habaneros and add to the honey with 1 Tbsp vinegar.Simmer gently for 5 to 15 minutes, stirring frequently. Remove from heat and strain out the peppers (if desired – leaving them in will result in extra hotness).Store in an airtight jar in the refrigerator for up to 4 weeks.

Make the sauce: Either prepare using the Southwestern Verde Dip recipe or mix together ½ cup sour cream and ¼ cup each: salsa and enchilada sauce or salsa verde.

Prepare the crispy tortilla strips: Cut 3 flour tortillas into ¾ to 1-inch strips. Toss with 1 tablespoon olive oil and 1 teaspoon salt.Spread on a baking sheet in a single layer and bake at 350°F for 10 to 15 minutes (tossing halfway through). The strips will be done when they are golden and crisp.Cool and store in an airtight container.

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Season the pork: In a large bowl, combine ground pork sausage with 2 tablespoons Mexican seasoning and 1 teaspoon ancho chile powder. Mix with your hands until evenly distributed. Let sit while you prepare other ingredients.

Roast the poblano pepper: Position oven rack 4-6 inches under broiler and preheat broiler to high. Line a baking sheet with foil and place 2 whole poblanos on the sheet.Broil for 5 minutes until skin is blackened and blistered. Flip peppers with tongs and broil another 5 minutes until charred on all sides.Transfer peppers to a covered bowl for 5-10 minutes to steam.Peel off charred skin (doesn't have to be perfect), remove stem and seeds, and dice.

Chop, dice, and slice: Dice 1 bell pepper, 1 zucchini, ½ onion, and the roasted poblanos.Shred at least ¾ cup cheddar cheese and ¾ cup Monterey Jack cheese.Slice the remaining 3 tortillas into ¾ to 1-inch strips.Drain and rinse 1 can of beans.

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Brown the sausage: Heat a large skillet over medium-high heat. Once the skillet is hot, add just enough oil to cover the bottom of the pan. Once the oil is shimmering, add the seasoned pork – breaking apart as it cooks. Continue to cook until the sausage is browned and cooked almost through – about 6 to 8 minutes.

Add the aromatic vegetables: Add the onion, bell pepper, and fire-roasted chiles to the skillet – stirring constantly until soft and fragrant – about 3 minutes.

Add beans, (soft) tortilla strips, and remaining vegetables: Scoot the aromatics and sausage to the sides of the pan. If the center of the pan is dry, drizzle a bit more oil. Add the soft tortilla strips to the pan and stir every minute for about 3 minutes – allow the tortillas to slightly brown while still staying soft. Add the poblano peppers, zucchini, corn, and drained beans to the skillet. Taste, and sprinkle additional Mexican seasoning, salt, and/or pepper to your preference.

Add in the sauce: Pour the Southwestern Verde Cream Dip or sour cream/salsa mixture into the skillet. Mix to incorporate. If the dish is too thick, add more cream or milk to thin. If the sauce is too thick, simmer for longer to reduce.

Melt the cheese: Turn the heat down to low-medium heat. Sprinkle 1½ cups shredded cheese evenly over the top and cover the pan with a lid or aluminum foil. Cook for 2 to 3 minutes until the cheese is melted and bubbly.

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Spoon into bowls and drizzle to taste with hot honey and sprinkle with the crispy tortillas. Top with additional toppings, if desired.