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Zucchini and Red Pepper Enchiladas with Two Salsas

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Zucchini and Red Pepper Enchiladas with Two Salsas

Zucchini and Red Pepper Enchiladas with Two Salsas

amanda

Equipment

  • - Hand Mixer

  • - Food Processor

  • - Baking Dish

  • - Oven Mitts

  • - Chef's Knife

  • - Cutting Board

  • - Salsa Bowl Set

  • - Enchilada Sauce Pan

  • - Aluminum Foil

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale

Ingredients

  • 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

  • 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

  • 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

Instructions

1

Instruction 1

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
2

Instruction 2

Preheat oven to 350°F .
3

Instruction 3

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.
4

Instruction 4

Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
5

Instruction 5

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.
6

Instruction 6

Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
7

Instruction 7

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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