Zucchini and Red Pepper Enchiladas with Two Salsas |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Smoky grilled vegetablesnot a cloying amount of meat or cheeserule 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. 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 |
Directions:
1. Start enchiladas: Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
2. Preheat oven to 350°F .
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. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
5. 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.
6. Make tomato salsa: Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
7. 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.
8. Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
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