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
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.
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Abdullah Siddiqui
[email protected]Overall, I thought these enchiladas were very good. They were easy to make and very flavorful. I would definitely make them again.
whitney short
[email protected]I had some trouble rolling the enchiladas, but they still turned out delicious. I would recommend using a larger tortilla if you're having trouble rolling them.
Anuja Ariyal
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would recommend using a milder salsa if you're not a fan of spicy food.
Elizabeth Olivier
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these enchiladas. The zucchini and red peppers were cooked perfectly and the salsas were delicious.
Ronaq Ali
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the enchiladas are always a hit with my family.
Ali Pathan
[email protected]The salsas were both delicious and added a lot of flavor to the enchiladas. I would definitely make this recipe again.
Lokendra Patali
[email protected]I loved the combination of zucchini and red peppers in these enchiladas. They were a nice change from the usual beef or chicken filling.
Harper Cambron
[email protected]These enchiladas were easy to make and very tasty. I especially liked the tomatillo salsa.
Khuram Nagori
[email protected]I followed the recipe exactly and the enchiladas turned out great! The only thing I would change is to add a little more cheese to the filling.
Sunil Kathayat
[email protected]These enchiladas were delicious! The zucchini and red peppers were a great combination and the salsas were both flavorful. I will definitely be making this recipe again.
Madre Payne
[email protected]I've made these enchiladas a few times now and they're always a crowd-pleaser. The filling is flavorful and the salsas are the perfect complement. I highly recommend this recipe!
big good channal
[email protected]These enchiladas were a hit with my family! The zucchini and red peppers added a nice sweetness and crunch to the dish. I also loved the two salsas - the tomatillo salsa was especially flavorful.