Zucchini and Red Pepper Enchiladas with Two Salsas | view more Recipe

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 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'

  1. 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
  4. 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
  5. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes
  6. 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
  7. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve
  8. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth
  9. Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt
  10. Cut vegetables into strips
  11. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up
  12. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers
  13. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch
  14. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese
  15. Serve with tomato salsa