Recipe - Enchiladas In Pumpkin Seed-Chile Sauce

SAUCE
1 Green bell pepper
1 Jalapeno pepper (or 2; if
you'd like more heat)
2 teaspoon Canola or corn oil
1 md Onion; coarsely chopped
2 Garlic cloves; coarsely
chopped
8 Tomatillos; husked and
chopped
One half teaspoon Ground coriander seeds
One half cup Hulled; unsalted pumpkin
seeds, toasted 6 to 8
minutes in a 350 degree
oven
One half cup Water
Salt and freshground black
pepper to taste

FILLING
1 tablespoon Canola or corn oil
2 md Onions; cut or sliced up thin
3 Garlic cloves; minced
1 small Green cabbage head; cut or sliced up
1 teaspoon Ground cumin seeds
1 teaspoon Ground coriander seeds
One fourth cup Coarsely chopped cilantro
One half cup Farmers cheese; ricotta
cheese, or mild, soft
chevre (goat cheese)
One half teaspoon Salt
Freshground black pepper to
taste
8 lg Flour tortillas

Today's net find chile recipe is below. For 3 Thai recipes, go to
http://www.foodwine.com:80/food/egg/egg1097/eggplant.html

This reliable enchilada recipe doesn't require any time consuming
procedures. The toasted pumpkin seeds give the sauce a delicious flavor as
well as a boost in protein. Use the dark green, hulled pumpkin seeds that
are available in wholefoods stores and some Latin American markets.

1. Preheat the oven to 450 degrees. Place the bell and jalapeno peppers on
a baking sheet, and bake them for 15 minutes or until they are blistered
and soft. Let them cool.

2. Make the filling: Heat the oil in a large skillet over medium heat. Add
the onions, and saute them for 5 minutes, stirring occasionally. Add the
garlic, cabbage, cumin, and coriander. Saute, stirring frequently, for 20
minutes, then remove the pan from the heat. When the mixture has cooled,
stir in the cilantro, farmer's cheese (or ricotta or goat cheese), and the
salt and pepper.

3. When the peppers have cooled remove the skins with your fingers. Chop
the peppers coarsely.

4. Make the sauce: In a medium saucepan, heat the oil. Saute the onion,
garlic, and tomatillos until they are soft, about 5 minutes. Add the ground
coriander, and saute 2 minutes more. Transfer this mixture to a blender or
food processor. Add the chopped peppers (jalapeno seeds included, if you
want heat), all but 1 tablespoon of the pumpkin seeds, and the water. Blend
the sauce until it is almost smooth. Add the salt and pepper.

5. Preheat the oven to 350 degrees. Spread 1/3 cup filling down the middle
of a flour tortilla. Roll the tortilla tightly, folding in the sides as you
roll. Place the rolled tortilla in a 9by13inch casserole pan. Do the
same with the remaining seven tortillas, using all of the filling . Pour
the sauce over the filled tortillas, and then cover the dish with foil.
Bake the enchiladas for 25 minutes. Serve the enchiladas garnished with the
remaining pumpkin seeds.

Serves 4

Vegetarian Planet by Didi Emmons The Harvard Common Press, $14.95
563 pages; July 1, 1997 ISBN 1558321152
Posted to CHILEHEADS DIGEST V4 #147 by Judy Howle howle@ebicom.net on
Oct 05, 1997