Zucchini And Pepper Enchiladas W/ Red Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tbsp: Dried basil,
1 1/2 cup: Onion, minced
1 1/2 tsp: Dried oregano,
6 centiliter: Garlic, minced
Cayenne pepper to taste,
3/4 tsp: Salt,
Black pepper to taste,
1 large: Bell pepper, minced
1 1/2 cup: Monterey Jack cheese,
5: Zucchini, (6" long) minced
12: Corn tortillas, softened
1 1/2 tsp: Ground cumin,
., see note below
RED SAUCE
5 medium: Tomatoes, diced
5 centiliter: Garlic, minced
1 large: Red bell pepper, minced
1/2 tsp: Red pepper, crushed
1 tsp: Salt,
1/2 tsp: Ground cumin,
Directions:
Heat the oil in a large, deep skillet. Add the onions, garlic and
salt; then saute over medium heat for 8 to 10 minutes, or until the
onion is quite soft. Add the bell pepper, zucchini, cumin, basil,
oregano, cayenne and black pepper. Stir and cook over medium heat
for 3 to 8 minutes, or until the zucchini is just tender.
Remove from the heat and stir in the cheese. Let cool a few minutes
before filling the tortillas.
Assemble the enchiladas by placing a few tablespoons filling on one
side of each tortilla and rolling up.
Pour a small amount of red sauce in a shallow baking dish, add the
rolled enchiladas and pour the remaining sauce over the top. Cover
with foil and bake about 30 minutes in a 325
F oven. Serve hot.
NOTE: To soften tortillas; moisten in one of these ways: Saute
briefly in a little hot oil (abouit 10 seconds on each side); dip
briefly in hot sauce; or dip briefly in hot water (the least
desirable, but the easiest). If using frozen tortillas, defrost them
fully wrapped to prevent their drying out.
** Red Sauce ** Place the tomatoes, bell pepper, salt, garlic, red
pepper and cumin in a saucepan and bring to a boil. Reduce the heat,
partially cover and simmer about 15 minutes. Leave chunky or puree
smooth in a food processor or blender. Use as directed.
From "The Enchanted Broccoli Forest" by Molly Katzen (Ten Speed
Press, $18.95 softcover)
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
salt; then saute over medium heat for 8 to 10 minutes, or until the
onion is quite soft. Add the bell pepper, zucchini, cumin, basil,
oregano, cayenne and black pepper. Stir and cook over medium heat
for 3 to 8 minutes, or until the zucchini is just tender.
Remove from the heat and stir in the cheese. Let cool a few minutes
before filling the tortillas.
Assemble the enchiladas by placing a few tablespoons filling on one
side of each tortilla and rolling up.
Pour a small amount of red sauce in a shallow baking dish, add the
rolled enchiladas and pour the remaining sauce over the top. Cover
with foil and bake about 30 minutes in a 325
F oven. Serve hot.
NOTE: To soften tortillas; moisten in one of these ways: Saute
briefly in a little hot oil (abouit 10 seconds on each side); dip
briefly in hot sauce; or dip briefly in hot water (the least
desirable, but the easiest). If using frozen tortillas, defrost them
fully wrapped to prevent their drying out.
** Red Sauce ** Place the tomatoes, bell pepper, salt, garlic, red
pepper and cumin in a saucepan and bring to a boil. Reduce the heat,
partially cover and simmer about 15 minutes. Leave chunky or puree
smooth in a food processor or blender. Use as directed.
From "The Enchanted Broccoli Forest" by Molly Katzen (Ten Speed
Press, $18.95 softcover)
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp