El cholo's vegetarian enchiladas
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ENCHILADAS----- | ||
| 1 | cup | Monterey Jack cheese |
| Shredded | ||
| 1 | cup | Mozzarella cheese -- |
| Shredded | ||
| ½ | cup | Butter -- unsalted |
| 2 | larges | Carrots -- peeled and diced |
| 1 | Zucchini -- diced | |
| 2 | cups | Mushrooms -- sliced |
| Kernels from 2 ears of corn | ||
| 2 | cups | Mushrooms -- sliced |
| ½ | cup | Yellow peppers -- diced |
| ½ | cup | Green peppers -- diced |
| 2 | bunches | Spinach -- cleaned and |
| Chopped | ||
| 12 | Tortillas -- flour or corn | |
| ¼ | cup | Pecans; chopped -- toasted |
| JALAPENO-PESTO SAUCE----- | ||
| 2 | Jalapeno chilis; roasted | |
| Seeded -- and skinned | ||
| 1 | bunch | Basil -- leaves only |
| ½ | cup | Vegetable oil |
| 1 | cup | Olive oil |
| Juice of 1/2 lime | ||
| ¼ | cup | Parmesan cheese -- grated |
| ¼ | cup | Pumpkin seeds |
| CORN SAUCE----- | ||
| ½ | cup | Butter |
| 2 | larges | Garlic cloves -- minced |
| 1 | small | Onion -- peeled and cut |
| Into | ||
| ¼ | \" dice | |
| Kernels of 4 ears of corn | ||
| 4 | cups | Half and Half |
| Salt | ||
| Freshly ground white pepper | ||
| 2 | tablespoons | Cornstarch (optional) water (or as much as |
| Needed (optional) | ||
| TOMATO SAUCE----- | ||
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove -- minced | |
| ½ | small | Onion -- diced |
| 1 | Anaheim chili; roasted | |
| Seeded -- skinned and diced | ||
| 2 | tablespoons | Cilantro -- chopped |
| dash | Black pepper | |
| dash | Cumin | |
| dash | Mexican ground oregano | |
| dash | Thyme -- ground | |
| 5 | Roma tomatoes; peeled | |
| Seeded and diced | ||
| 1 | cup | Tomato juice |
Directions
Enchiladas: Mix Jack and mozzarella cheeses. Set aside.
Melt butter in medium skillet over medium heat and add carrots, zucchini, corn, mushrooms, peppers and spinach. Stir-fry 2 minutes. Set aside.
Warm tortiallas, then dip into Jalapeno-Pesto Sauce, 1 at a time. Remove fromsauce, sprinkle each tortilla with chesse mixture, then top each with 1/12th vegetable mixture. Sprinkle each with pecans. Fold tortillas into enchilada packets.
Place enchiladas in baking dish large enough to hold in single layer and bake at 350 degrees 5 minutes or until cheese melts. Cover with Corn Sauce and top each enchilada with 2 T Tomato Sauce.Serve at once. Pass any remaining sauce. Makes 12 enchiladas.
Jalapeno-Pesto Sauce:
Combine jalapeno, basil, vegetable oil, olive oil, lime juice, garlic, parmesan cheese and pumpkin seeds in a blender container. Blend to smooth sauce. Makes 2 cups.
Corn Sauce: Heat butter in medium saucepan over medium heat. Add garlic and onion. Cook until onion is tender. Add corn and cook 5 to 10 minutes, stirring constantly. Add Half and Half and bring to simmer over medium heat, stirring occasionally. Season to taste with salt and pepper.
Whip mixture to blend. If thickened sauce is desired, mix cornstarch with water and gradually add to sauce, stirring until sauce is smooth. Makes 6 cups sauce.
Tomato sauce: Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes.
Source: GT Vegetarian Echo, uploaded to Food and Wine library by Sylvia Steiger/MM by DEEANNE
Recipe By :
From: El Charro Cafe Favorite Recipes File