Zucchini And Red Pepper Enchiladas With Two Salsas
- 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
- 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 (
- )
- 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
- Prepare a gas grill for direct-heat cooking over medium heat; see
- .
- Preheat oven to 350u0b0F .
- 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.
- 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. Puree remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
- Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
- 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.
white onion, red bell peppers, zucchini, corn tortillas, vegetable oil, ricotta salata, fresh serrano chile, garlic, ground cumin, green, vegetable oil, cilantro, water, tomatoes, white onion, fresh serrano chile, lime juice, cilantro
Taken from www.epicurious.com/recipes/food/views/zucchini-and-red-pepper-enchiladas-with-two-salsas-354501 (may not work)