Zucchini And Red Pepper Enchiladas With Two Salsas Recipes
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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