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Ingredientes
- 1 x Green bell pepper
- 1 x Jalapeno pepper (or possibly 2, if you'd like more heat)
- 2 tsp Canola or possibly corn oil
- 1 med Onion, coarsely minced
- 2 x Garlic cloves, coarsely minced
- 8 x Tomatillos, husked and minced
- 1/2 tsp Grnd coriander seeds
- 1/2 c. Hulled, unsalted pumpkin seeds, toasted 6 to 8 min in a 350 degree oven
- 1/2 c. Water Salt and fresh-grnd black pepper to taste
- 1 Tbsp. Canola or possibly corn oil
- 2 med Onions, sliced thin
- 3 x Garlic cloves, chopped
- 1 sm Green cabbage head, sliced
- 1 tsp Grnd cumin seeds
- 1 tsp Grnd coriander seeds
- 1/4 c. Coarsely minced cilantro
- 1/2 c. Farmers cheese, ricotta cheese, or possibly mild, soft chevre (goat cheese)
- 1/2 tsp Salt Fresh-grnd black pepper to taste
- 8 lrg Flour tortillas
Direcciones
- Today's net find chile recipe is below. For 3 Thai recipes, go to
- This reliable enchilada recipe doesn't require any time consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor as well as a boost in protein. Use the dark green, hulled pumpkin seeds which are available in whole-foods stores and some Latin American markets.
- 1. Preheat the oven to 450 degrees. Place the bell and jalapeno peppers on a baking sheet, and bake them for 15 min or possibly till they are blistered and soft. Let them cold.
- 2. Make the filling: Heat the oil in a large skillet over medium heat. Add in the onions, and saute/fry them for 5 min, stirring occasionally. Add in the garlic, cabbage, cumin, and coriander. Saute/fry, stirring frequently, for 20 min, then remove the pan from the heat. When the mix has cooled, stir in the cilantro, farmer's cheese (or possibly ricotta or possibly goat cheese), and the salt and pepper.
- 3. When the peppers have cooled remove the skins with your fingers. Chop the peppers coarsely.
- 4. Make the sauce: In a medium saucepan, heat the oil. Saute/fry the onion, garlic, and tomatillos till they are soft, about 5 min. Add in the grnd coriander, and saute/fry 2 min more. Transfer this mix to a blender or possibly food processor. Add in the minced peppers (jalapeno seeds included, if you want heat), all but 1 Tbsp. of the pumpkin seeds, and the water. Blend the sauce till it is almost smooth. Add in the salt and pepper.
- 5. Preheat the oven to 350 degrees. Spread 1/3 c. filling down the middle of a flour tortilla. Roll the tortilla tightly, folding in the sides as you roll. Place the rolled tortilla in a 9-by-13-inch casserole pan. Do the same with the remaining seven tortillas, using all of the filling . Pour the sauce over the filled tortillas, and then cover the dish with foil.
- Bake the enchiladas for 25 min. Serve the enchiladas garnished with the remaining pumpkin seeds.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1509g | |
| Calories 1022 | |
| Calories from Fat 272 | 27% |
| Total Fat 31.2g | 39% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 1432mg | 60% |
| Potassium 2996mg | 86% |
| Total Carbs 172.37g | 46% |
| Dietary Fiber 46.6g | 155% |
| Sugars 52.8g | 35% |
| Protein 30.21g | 48% |
