Recipe - Pepper- And -Tomato Soup

2 One half pound Onions; chopped
12 Cloves minced garlic; (3 1/2
tbsp.)
1/3 cup Chili peppers; minced
One fourth cup Ground cumin
One half cup Vegetable oil
4 pound Red; green, and yellow bell
peppers, chopped
2 pound Neufchatel cheese; or cream
cheese, cubed, softened
1 One half pound Sharp cheddar cheese; grated
(2 qts.)
1 One half pound Cottage cheese; (3 cups)
48 Corn tortillas; (5inch)
Vegetable oil; for frying
Hot sauce
Hot cooked rice

1. Saute the onions, garlic, chilies, and cumin in vegetable oil until the
Onions begin to soften.

2. Add the peppers, cover the pot, and cook on low heat, stirring often
until the peppers are tender.

3. Remove from the heat and stir in the cheeses. Adjust seasonings.

4. To soften the tortillas either *Brush each tortilla lightly with oil and
place on a baking sheet. Bake very briefly (2 mins max) in a 400F oven.
Remove and allow to cool. Keep covered if not immediately proceeding with
recipe. Or *Fry the tortillas in at least One half in. of hot oil for a couple
of seconds on each side. Do not allow the tortillas to become crisp.

5. Preheat the oven to 350F

6. Fill each tortilla with 1/3 cup of the filling on the half of the
tortilla closest to you. Roll and place seam side down in an oiled pan.
Approximately six enchiladas fill a pan. Bake, tightly covered, at 350F for
20 minutes.

Meal Planning *Equipment: 4 halfsize insert pans, 4in. deep. Preparation
Time: 1One half hrs. Baking Time: 30 minutes. * Per serving of 2 3oz
enchiladas 463 cals, 27.4 g fat; 547 mg sodium. * Serve on a bed of rice
topped with their Hot Sauce p263

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd