Courgette and Red Pepper Enchiladas with Two Salsas

Ingredients for Courgette and Red Pepper Enchiladas with Two Salsas

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds

• 2 red peppers, quartered

• 350g medium courgette, cut lengthwise into 1/4-inch-thick slices

• 12 (6-to 7-inch) soft corn tortillas

• ١٢٠ مل زيت نباتي

• 170g crumbled queso fresco or ricotta salata

• 1 tablespoon finely chopped fresh serrano chilli, including seeds

• ٢ فصوص ثوم، مفرومة

• 1 ملعقة صغيرة من الكمون المطحون

• 190g raw green (hulled) pumpkin seeds (pepitas)

• 1/2 cup vegetable oil

• 2 cups chopped coriander

• 1 1/2 cups water

• 2 medium tomatoes, chopped

• 40g finely chopped white onion

• 2 teaspoons finely chopped fresh serrano chilli, including seeds

• 2 ملاعق كبيرة من عصير الليمون الطازج

• Garnish: coriander leaves

How to make Courgette and Red Pepper Enchiladas with Two Salsas

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Preheat oven to 177°C .

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 peppers and courgette; 10 to 12 minutes for onion), transferring to a bowl.

Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

Cook chilli, 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 coriander, water, and 1/2 teaspoons salt in a blender until smooth.

Stir together tomatoes, onion, chilli, lime juice, and 1/4 teaspoons salt.

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 (120ml ) 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.