Cheese and Pepper Enchiladas |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Sundays at Moosewood. Serve over a bed of brown rice and top with the hot sauce. Ingredients:
2 medium onions, chopped |
1 -2 large garlic clove, minced |
1 tablespoon chile, minced |
2 teaspoons ground cumin |
2 tablespoons olive oil |
2 1/2-3 cups chopped bell peppers (use a variety of colors) |
8 ounces cream cheese |
1 1/2 cups cheddar cheese, grated |
1/2 cup cottage cheese |
salt |
vegetable oil (for frying) |
8 corn tortillas |
2 cups canned tomatoes, undrained |
1/2 green pepper, coarsely chopped |
1 small onion, coarsely chopped |
2 -3 tablespoons chilies, minced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
salt |
Directions:
1. In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
2. Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
3. Remove from heat and stir in all the cheeses.
4. Add salt to taste and set aside.
5. Preheat oven to 350°F.
6. Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
7. Place a tortilla on a flat surface.
8. Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
9. Bake tightly covered for 20-25 minutes.
10. When the enchiladas are baking, prepare the hot sauce.
11. Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
12. Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
13. Serve the enchiladas on a bed of rice and top with the hot sauce.
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