Text 6650, 102 rader
Skriven 2011-02-03 16:22:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 726
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini & Red Pepper Enchiladas w/Two Salsas
 Categories: Latino, Salsa, Vegetables, Chilies
      Yield: 4 servings
 
MMMMM-------------------------ENCHILADAS------------------------------
      1 lg White onion; in 1/2" rounds
      2    Red bell peppers; quartered
    3/4 lb Medium zucchini; lengthwise
           - 1/4" slices
     12    (6"-7") soft corn tortillas
    1/2 c  Oil
      6 oz Crumbled queso fresco or
           - ricotta salata

MMMMM---------------------PUMPKIN-SEED SALSA--------------------------
      1 tb Fine chopped fresh serrano
           - chile; w/seeds
      2 cl Garlic; minced
      1 ts Ground cumin
  1 1/3 c  Raw green (hulled) pumpkin
           - seeds (pepitas)
    1/2 c  Oil
      2 c  Chopped cilantro
  1 1/2 c  Water

MMMMM------------------------TOMATO SALSA-----------------------------
      2 md Tomatoes, chopped
    1/4 c  Fine chopped white onion
      2 ts Fine chopped fresh serrano
           - chile; w/seeds
      2 tb Fresh lime juice
 
  Garnish: cilantro leaves
  
  Smoky grilled vegetables-not a cloying amount of meat or cheese-rule
  here. Instead of embellishing the enchiladas with a complex (and
  time-consuming) Mexican pipibn (pumpkin-seed sauce), cook a few
  customary pipibn ingredients and then purOe them with cilantro for an
  easy enchilada that's herbaceous and fresh.
  
  Start enchiladas: Prepare a gas grill for direct-heat cooking over
  
  medium heat; see Grilling Procedure .
  
  Preheat oven to 350oF .
  
  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. PurOe
  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.
  
  Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
  
  by Ruth Cousineau
  
  Gourmet | August 2009
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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