Zucchini and Red Pepper Enchiladas
Another recipe adapted from Gourmet, this one from 2009.
1 large white onion, cut crosswise into ½” thick rounds
2 red bell peppers, quartered
¾ lb medium zucchini, cut lengthwise into ¼” thick slices
12 (6 to 7″) soft corn tortillas
½ cup vegetable oil
6 oz crumbled queso fresco or ricotta salata
2 medium tomatoes, chopped
¼ cup finely chopped white onion
2 tsp finely chopped fresh serrano chili pepper, including seeds
2 Tbsp fresh lime juice
Garnish: cilantro leaves
- Grill vegetables, covered, turning occasionally, until tender (about 6 – 8 minutes for zucchini and pepper, about 10 minutes for onion).
- Divide vegetables evenly among tortillas and top with cheese. Fold tortillas in half, and heat filled tortillas on an oiled hot grill pan.
- Stir together tomatoes, onion, chile, lime juice and ¼ tsp salt and set aside for salsa.
- Transfer enchiladas to plates, and top with salsa and extra cheese. Garnish with cilantro leaves.