Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetarian - Two Squash Enchiladas
Famous Authors (View All Authors)
Vegetarian - Two Squash Enchiladas Post by :knight Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2596

Click below to download : Vegetarian - Two Squash Enchiladas (Format : PDF)

Vegetarian - Two Squash Enchiladas

1 small chayote -- diced
1 zucchini -- diced
1/2 orange bell pepper -- diced
1/2 red onion
1 tbsp. canola oil
salt
1 jalapeno pepper -- seeded and diced
1 tbsp. cilantro -- chopped
1/2 cup Monterey Jack cheese -- grated
1/2 cup vegetable oil -- for frying
8 corn tortillas
1 cup salsa
1/4 cup sour cream


Cover a baking sheet with paper towels. Heat the oil in a nonstick skillet. When hot enough to sizzle a drop of water, fry the tortillas for 4 seconds each side. Don't let me get crispy. Lay them on the toweling when done. Blot them again to absorb any excess oil. Set aside.

Heat the oil in a wide skillet. Add the onion and chayote. Cook over medium-high heat, stirring occasionally, until tender and lightly browned in places, 5 minutes. Add the pepper and zucchini and cook for another 2 minutes. Remove from the heat and season with salt. Let cool a bit, then add the chiles, cilantro and cheese.

Preheat oven to 375°F.

Spread 1/4 cup filling on the lower third of each tortilla, making a row of filling. Fold the bottom of the tortilla over it and roll. Make sure they are seam-side-down. Place the enchiladas in an ungreased 9x13" baking dish. Spoon some salsa over the enchiladas, being sure to cover the ends (so they don't get crispy). Bake until bubbly and heated through, about 20 minutes.

To plate: Put two enchiladas on each plate. Drizzle some of the sour cream over top, garnish with some chopped cilantro and some chopped red onion. Nice with a wedge of lime too.

Serve with rice and refried beans.
If you like this book please share to your friends :
NEXT BOOKS

Vegetarian - Vegetarian Layered Tortilla Casserole Vegetarian - Vegetarian Layered Tortilla Casserole

Vegetarian - Vegetarian Layered Tortilla Casserole
Nonstick spray 1 tablespoon olive oil 1 large onion chopped 3 cloves garlic minced 1 1/2 cups prepared tomato salsa 12 corn tortillas 1 1/2 cups shredded Jack cheese with chilies, divided use 1 can (7 ounces) diced mild green chilies, undrained, divided use 4 eggs 1 cup buttermilk 1 can (8 3/4 ounces) creamed corn Salt to taste Pepper to taste 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano 1/2 teaspoon ground cumin Optional garnish – chopped cilantro Optional garnish – prepared tomato salsa Preheat oven to 350 degrees. Spray 9 x 13 baking dish
PREVIOUS BOOKS

Vegetarian - Tex-mex Veggie Burgers Vegetarian - Tex-mex Veggie Burgers

Vegetarian - Tex-mex Veggie Burgers
1 (14 oz.) can whole kernel corn, drained, divided 1/2 cup corn liquid reserved 1/2 cup cornmeal plus 1 tbsp. 1/2 cup onion, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 tsp. lime peel, grated 1/4 cup cooked white rice 3 tbsp. cilantro, chopped 1/2 tsp. salt 4 tsp. jalapeno chile pepper, diced 1/2 tsp. ground cumin Nonstick cooking spray 4 (10") flour tortillas 8 tbsp. light sour cream 8 tbsp. salsa Blend 1/2 cup corn kernels with 1 tbsp. cornmeal in food processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT