Zucchini and Red Pepper Enchiladas with Two Salsas
A vegetarian enchilada dish featuring grilled zucchini, red peppers, and onions, served with homemade pumpkin seed and fresh tomato salsas. The enchiladas are topped with queso fresco and finished with a crispy exterior from light frying.
Ingredients
- •1 whole large white onion
- •2 whole red bell peppers
- •¾ pound medium zucchini
- •12 whole soft corn tortillas
- •½ cup vegetable oil
- •6 ounces crumbled queso fresco
- •1 tablespoon fresh serrano chile
- •2 cloves garlic
- •1 teaspoon ground cumin
- •1⅓ cups raw green pumpkin seeds
- •½ cup vegetable oil
- •2 cups chopped cilantro
- •1½ cups water
- •2 whole medium tomatoes
- •¼ cup white onion
- •2 teaspoons fresh serrano chile
- •2 tablespoons fresh lime juice
- •1 to taste cilantro leaves
Cooking Instructions
- 1.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
5 min
- 2.
Preheat oven to 350°F .
10 min
- 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.
12 min
- 4.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
15 min
- 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.
5 min
- 6.
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
5 min
- 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.
10 min
