Zucchini And Red Pepper Enchiladas With Two Salsas Recipes

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.

Steps:

• Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
• Add sour cream and 1 cup each of the cheeses, mix well.
• Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
• Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
• Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
• Top with the rest of the cheese.
• Bake in 350' oven for 45-60 minutes uncovered.

Steps:

• In skillet, on high heat, heat olive oil 1 minute.
• Add garlic, zucchini, bell pepper, and chili powder.
• Cook 4 minutes, or until vegetables are lightly browned.
• Lay tortillas flat and spread vegetables on one side, then roll up.
• In oiled baking dish, lay tortillas side by side.
• Pour enchilada sauce over evenly and top with cheese.
• Bake at 350 degrees for 20 minutes, or until cheese is bubbly.

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

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.