Zucchini and Red Pepper Enchiladas with Two Salsas

Name: Zucchini and Red Pepper Enchiladas with Two Salsas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters chopped cilantro; 1 leave Garnish: cilantro; 144 servings 12 (6-to 7-inch) soft corn tortillas; 2 garlic cloves, minced; 1 teaspoon ground cumin; 2 Tbsps fresh lime juice; 315 milliliters raw green (hulled) pumpkin seeds (pepitas); 2 red bell peppers, quartered; 170 grams crumbled queso fresco or ricotta salata; 2 teaspoons finely chopped fresh serrano chile, including seeds; 2 mediums tomatoes, chopped; 118 milliliters vegetable oil; 355 milliliters water; 59 milliliters finely chopped white onion; 340 grams zucchini, cut lengthwise into 1/4-inch-thick slices

Zucchini and Red Pepper Enchiladas with Two Salsas might be just the main course you are searching for. This recipe covers 66% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 67g of protein, 71g of fat, and From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of pumpkin seeds, bell peppers, serrano chile, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.

Equipment you will use

Grill

Preheat oven to 350°F .

Equipment you will use

Oven

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.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Onion

Cooking Oil

Equipment you will use

Grill

Bowl

Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Pumpkin Seeds

Garlic

Chili Pepper

Cumin

Seeds

Cooking Oil

Pop

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cilantro

Seeds

Water

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Blender

Bowl

Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.

Ingredients you will need

Lime Juice

Tomato

Chili Pepper

Onion

Salt

Cut vegetables into strips.

Ingredients you will need

Vegetable

Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up.

Ingredients you will need

Vegetable

Tortilla

Pumpkin

Spread

Salsa

Roll

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese.

Ingredients you will need

Pumpkin

Cheese

Salsa

Seeds

Serve with tomato salsa.

Ingredients you will need

Tomato

Salsa

Vegetables can be cooked in an oiled hot grill pan.

Ingredients you will need

Vegetable

Equipment you will use

Grill Pan

Equipment

Ingredients

Servings:

473milliliters

chopped cilantro 1leave

Garnish: cilantro 144servings

12 (6-to 7-inch) soft corn tortillas 2

garlic cloves, minced 1teaspoon

ground cumin 2Tbsps

fresh lime juice 315milliliters

raw green (hulled) pumpkin seeds (pepitas)2

red bell peppers, quartered 170grams

crumbled queso fresco or ricotta salata 2teaspoons

finely chopped fresh serrano chile, including seeds 2mediums

tomatoes, chopped 118milliliters

vegetable oil 355milliliters

water 59milliliters

finely chopped white onion 340grams

zucchini, cut lengthwise into 1/4-inch-thick slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.