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Ingredientes
- 18 corn tortillas
- 1 pound tomatillos
- 1 large yellow onion
- 4 jalapeno peppers
- 1 red bell pepper, diced
- 3 green onions, thinly sliced
- 1 can (15 ounces) pumpkin puree
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 tablespoon cayenne pepper sauce
- 15 ounces Mexican crema, or sour cream
- 8 ounces Monterey jack cheese, or pepper jack, grated
- 1 cup pepitas, which are shelled toasted pumpkin seeds
View Full Recipe at Everyday Southwest
