Zucchini And Red Pepper Enchiladas With Two Salsas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

Provided by My Food and Family

Categories     Recipes

Time 50m

Number Of Ingredients 23



Zucchini and Red Pepper Enchiladas with Two Salsas image

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

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

SAUTEED ZUCCHINI AND ROASTED RED PEPPERS

This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.

Provided by mplsgirl

Categories     Vegetable

Time 7m

Yield 2 serving(s)

Number Of Ingredients 3



Sauteed Zucchini and Roasted Red Peppers image

Steps:

  • Slice the red peppers into strips.
  • Pour the oil into a skillet and heat over med-high heat.
  • Add zucchini and sauté until tender, about 4 minutes.
  • Add lemon juice and red pepper strips and sauté 1-2 more minutes.

Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5

2 small zucchini, halved lengthwise and cut into half-moons
1 (10 ounce) jar roasted red peppers packed in oil
1 lemon, juice of

ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

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.

Provided by Ruth Cousineau

Categories     Cheese     Tomato     Vegetarian     Quick & Easy     Cinco de Mayo     Backyard BBQ     Dinner     Bell Pepper     Zucchini     Grill     Grill/Barbecue     Tortillas     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 21



Zucchini and Red Pepper Enchiladas with Two Salsas image

Steps:

  • Start enchiladas:
  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Preheat oven to 350°F .
  • 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.

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
12 (6-to 7-inch) soft corn tortillas
1/2 cup vegetable oil
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
For tomato salsa:
2 medium tomatoes, chopped
1/4 cup finely chopped white onion
2 teaspoons finely chopped fresh serrano chile, including seeds
2 tablespoons fresh lime juice
Garnish: cilantro leaves

More about "zucchini and red pepper enchiladas with two salsas recipes"

STUFFED ZUCCHINI AND RED BELL PEPPERS RECIPE - FOOD NETWORK
Web Preheat the oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.
From foodnetwork.com
Author Giada De Laurentiis
Steps 4
Difficulty Easy


ZUCCHINI ENCHILADAS - ISABEL EATS
Web Jan 2, 2020 Place about 1-2 tablespoons of ground turkey mixture in the middle of the zucchini and roll up like an enchilada. Place the zucchini roll in the baking dish and repeat until all the ground turkey has been used. Top enchiladas with a small spoonful of enchilada sauce and a pinch of shredded cheese. Bake for 10 minutes until the cheese has melted.
From isabeleats.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPES RECIPE
Web 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. Provided by Ruth Cousineau
From alicerecipes.com


ZUCCHINI ENCHILADAS - LAUGHING SPATULA
Web Set zucchini strips aside. Heat a small skillet over medium high heat. Add olive oil, onion and pepper. Saute' until tender. About 3-4 minutes. Add to large bowl. Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper and 1/2 cup of the enchilada sauce. Stir well.
From laughingspatula.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS
Web Aug 17, 2011 For enchiladas: - 1 large white onion, cut crosswise into 1/2 in thick rounds 2 bell peppers, quaretered 3/4 lb zuccini, cut lengthwie into 1/4 inch thick slices 12 soft corn tortillas 1/2 cup vegetable oil 6 ounces crumbled queso fresco or ricotta salata - For pumpkin-seed salsa: 1 tablespoon fin
From eatwell.com


THE BEST CHICKEN RECIPES OF 2023 - MSN
Web List of Partners (vendors) For a family-friendly dish that's comforting and hearty, chicken is your best bet! Check out the best chicken recipes that our readers couldn't stop making this past ...
From msn.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS
Web 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. Pumpkin Seed Salsa . 1 T finely chopped fresh serrano chile ...
From wgherbs.org


MARINATED ZUCCHINI AND RED PEPPER RECIPE - THE SPICE HOUSE
Web 4 medium zucchini, trimmed and sliced paper-thin; 2 red bell peppers, stemmed, seeded, and diced; 6 ounces sharp greens, such as watercress or arugala, rinsed, patted dry, and stemmed; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar
From thespicehouse.com


BEST ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPES
Web Line up zucchini "boats" on a rimmed baking sheet. Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes.
From alicerecipes.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS FOOD
Web 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: 12 (6-to 7-inch) soft corn tortillas: 1/2 cup vegetable oil: 6 ounces crumbled queso fresco or ricotta salata: For pumpkin-seed salsa:
From cooking-guide.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS
Web 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.
From mealplannerpro.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPES RECIPE
Web Free Zucchini And Red Pepper Enchiladas With Two Salsas Recipes with ingredients, step by step and other related foods ... Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; Events. Christmas Thanksgiving Spring Winter Summer Fall Search. ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS Provided by My …
From recipert.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS FOOD - HOME AND RECIPE
Web Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night. Day two. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
From homeandrecipe.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPE
Web Get full Zucchini and Red Pepper Enchiladas with Two Salsas Recipe ingredients, how-to directions, calories and nutrition review. Rate this Zucchini and Red Pepper Enchiladas with Two Salsas recipe with 1 large white onion, cut crosswise into 1/2-inch-thick rounds, 2 red bell peppers, quartered, 3/4 lb medium zucchini, cut lengthwise into 1/4-inch-thick …
From recipeofhealth.com


THE GINGER COOK: ZUCCHINI & PEPPER ENCHILADA'S WITH RED SAUCE
Web Nov 16, 2009 Heat the oil in a large, deep skillet. Add onion, garlic, and salt, and saute over medium heat for 8 to 10 minutes, or until the onion is quite soft.
From thegingercook.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPE - EAT …
Web Save this Zucchini and red pepper enchiladas with two salsas recipe and more from Gourmet Magazine, August 2009 to your own online collection at EatYourBooks.com ... Zucchini and red pepper enchiladas with two salsas from Gourmet Magazine, August 2009 (page 61) Bookshelf; ... If the recipe is available online - click the link “View …
From eatyourbooks.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS RECIPES
Web 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: 12 (6-to 7-inch) soft corn tortillas: 1/2 cup vegetable oil: 6 ounces crumbled queso fresco or ricotta salata: For pumpkin-seed salsa:
From tfrecipes.com


ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS
Web 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.
From tappecue.com


ZUCCHINI ENCHILADA CASSEROLE - GIMME SOME OVEN
Web Jul 14, 2021 Prepare the enchilada sauce. Cook the enchilada sauce according to recipe instructions.While the sauce simmers, continue on with the steps below. Sauté the veggies. Heat oil in a large sauté pan over medium-high heat.Add the onion, bell pepper and jalapeño and sauté for 6-7 minutes, stirring occasionally, until softened.
From gimmesomeoven.com


THIS RED PEPPER AND ZUCCHINI SALAD WITH BURRATA BREAKS A FEW RULES
Web Aug 18, 2022 This red pepper and zucchini salad with burrata breaks a few rules. By G. Daniela Galarza. August 18, 2022 at 8:30 a.m. EDT. (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky for ...
From washingtonpost.com


Related Search