ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

Zucchini and Red Pepper Enchiladas with Two Salsas image

Provided by My Food and Family

Categories Recipes

Time 50m

Number Of Ingredients 23

Ingredients

For enchiladas:
1 large white onion, cut crosswise into 1/2-inch-thick rounds
2 red bell peppers, quartered
3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 cup vegetable oil
12 (6-to 7-inch) soft corn tortillas
6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
1 tablespoon finely chopped fresh Serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water
1/2 teaspoon salt
For tomato salsa:
2 medium tomatoes, chopped
1/4 cup finely chopped white onion
2 teaspoon s finely chopped fresh serrano chile, including seeds
2 tablespoons fresh lime juice
1/4 teaspoon salt
Garnish: cilantro leaves

Steps:

Start enchiladas:
Preheat oven to 350°F. Prepare a gas grill for direct-heat cooking over medium heat. Secure each onion round with a wooden pick for grilling. 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.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
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. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g