Text 5096, 98 rader
Skriven 2013-09-26 07:21:32 av Dave Drum (1:261/38)
Ärende: Chile 4099
==================
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 pipián
  (pumpkin-seed sauce), cook a few customary pipián
  ingredients and then purée 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 350øF/175øC.

  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.

  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

... Some people kiss as if they were eating watermelon. - Saadat Hasam Manto

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)