Zucchini and Red Pepper Enchiladas with Two Salsas

Zucchini and Red Pepper Enchiladas with Two Salsas
Photo by Romulo Yanes

Ingredients

  • 2 red bell peppers
  • 1 ½ cups water
  • ½ cup vegetable oil
  • 2 cloves garlic
  • 1 large white onion
  • 12 (6-to 7-inch) soft corn tortillas
  • 2 medium tomatoes
  • + 11 more ingredients
    • 1 teaspoon ground cumin
    • 2 cups cilantro
    • ¼ cup white onion
    • cilantro leaves
    • ¾ pound medium zucchini
    • 1 tablespoon fresh serrano chile
    • 2 teaspoons fresh serrano chile
    • ½ cup vegetable oil
    • 2 tablespoons fresh lime juice
    • 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
    • 6 ounces crumbled queso fresco or ricotta salata

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;...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network