There's something so gratifying about cooking with vegetables you've grown. Being part of the entire process, from seed to dish, brings much joy to the dinner table.

This year we've had a remarkable season with the extreme hot weather bringing my family the best pepper harvest in a long time. Poblanos are especially abundant.

A Few Steps

After deciding to make rustic chicken poblano enchiladas with sweetened caramelized onions and a roasted tomatillo salsa verde, I went out to the garden with my son and picked ripe tomatillos and tomatoes of all colors, shapes and sizes.

Enchiladas are easy to make but do require a few steps. For this recipe I roasted the poblano peppers (for filling) and the tomatillos (for sauce), which gives these vegetables a deep sweet flavor and cuts the spiciness of the peppers.

Really, you could stop at the filling, warm up some flour tortillas, and have melt-in-your-mouth chicken poblano fajitas ready to go. To turn my fajitas into enchiladas, though, I wrapped the filling in corn tortillas and whipped up a quick salsa verde.

Either way, whether you choose chicken poblano fajitas or enchiladas, this meal is sure to please.