Zucchini And Red Pepper Enchiladas With Two Salsas
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Vegetable Oil170 g
Queso Fresco (crumbled)1 tsp
Ground Cumin2 cups
Cilantro (chopped)1.5 cups
Water2 medium
Tomatoes (chopped)2 tbsps
Lime Juice (fresh)Directions:
1
Start enchiladas: Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
2
Preheat oven to 350°F
3
Secure each onion round with a wooden pick for grilling
4
Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl
5
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes
6
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
7
Preheat oven to 350°F
8
Secure each onion round with a wooden pick for grilling
9
Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl
10
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes
11
Meanwhile, make pumpkin-seed salsa: Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes
12
Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve
13
Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth
14
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes
15
Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve
16
Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth
17
Make tomato salsa: Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt
18
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt
19
Assemble and fry enchiladas: Cut vegetables into strips
20
Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up
21
Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers
22
Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch
23
Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese
24
Serve with tomato salsa
25
Cut vegetables into strips
26
Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up
27
Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers
28
Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch
29
Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese
30
Serve with tomato salsa