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Stuffed Tortillas with Two Sauces Recipe

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Stuffed Tortillas with Two Sauces
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Ingredients
18
Count
Nutrition
961
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Make tomato sauce: Preheat broiler.
  2. Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
  3. Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
  4. Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
  5. Make pumpkin-seed sauce: Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
  6. Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
  7. Make filling: Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
  8. Fry and fill tortillas: Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
  9. Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
  10. Cover with foil and bake until heated thourough, 15 to 20 minutes.
  11. Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
  12. Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.
  13. Cooks' note: Sauces can be made 1 day ahead and chilled, uncovered, until cool, then covered. Warm pumpkin-seed sauce before dipping tortillas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 961.19 Kcal (4024 kJ)
Calories from fat 662.13 Kcal
% Daily Value*
Total Fat 73.57g 113%
Cholesterol 265.76mg 89%
Sodium 207.81mg 9%
Potassium 1161.31mg 25%
Total Carbs 46.77g 16%
Sugars 9.19g 37%
Dietary Fiber 7.48g 30%
Protein 36.11g 72%
Vitamin C 48.9mg 81%
Vitamin A 0.1mg 4%
Iron 2.5mg 14%
Calcium 244.4mg 24%
Amount Per 100 g
Calories 116.58 Kcal (488 kJ)
Calories from fat 80.31 Kcal
% Daily Value*
Total Fat 8.92g 113%
Cholesterol 32.23mg 89%
Sodium 25.2mg 9%
Potassium 140.85mg 25%
Total Carbs 5.67g 16%
Sugars 1.11g 37%
Dietary Fiber 0.91g 30%
Protein 4.38g 72%
Vitamin C 5.9mg 81%
Iron 0.3mg 14%
Calcium 29.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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