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Zucchini and Red Pepper Enchiladas with Two Salsas


Zucchini and Red Pepper Enchiladas with Two Salsas Recipe

Ingredients:
  • 1 large white onion, cut crosswise into 1/2-inch-thick rounds
  • 2 red bell peppers, quartered
  • 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 12 (6-to 7-inch) soft corn tortillas
  • 1/2 cup vegetable oil
  • 6 ounces crumbled or ricotta salata
  • 1 tablespoon finely chopped fresh serrano chile, including seeds
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 1/3 cups raw green (hulled) pumpkin seeds ()
  • 1/2 cup vegetable oil
  • 2 cups chopped cilantro
  • 1 1/2 cups water
  • 2 medium tomatoes, chopped
  • 1/4 cup finely chopped white onion
  • 2 teaspoons finely chopped fresh serrano chile, including seeds
  • 2 tablespoons fresh lime juice
  • Garnish: cilantro leaves
Directions:
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