Pepper-cheese Enchiladas And Hot Sauce

The first and most obvious reason we call (God) “Father” is because that is what He wants to be called. The first person of the Trinity has many names – Almighty One, Creator, Most High, Holy Holy Holy, the Rock, the Great I Am. But when Jesus came to tear away the veil so we could look directly into the heart of God, He revealed God as “Father.” Jesus used the word “Father” more than any other description or name for God. And He taught us to address God in the same way: “Our Father who art in heaven…” “Father” is God’s self-revealed designation.

Mary Kassian

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Crowd, Kitpath, Moosewood, Vegetarian	24	Servings

INGREDIENTS

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

INSTRUCTIONS

Saute the onions, garlic, chilies, and cumin in vegetable oil until
the Onions begin to soften. Add the peppers, cover the pot, and cook
on low heat, stirring often until the peppers are tender. Remove from
the heat and stir in the cheeses. Adjust seasonings. 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 1/2 in. of hot oil for a
couple of seconds on each side. Do not allow the tortillas to become
crisp. Preheat the oven to 350F 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 half-size insert pans, 4-in. deep.  Preparation Time:
1-1/2 hrs. Baking Time: 30 minutes.  Per serving of  2 3-oz 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

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“Romans 1:20 – God doesn’t believe in atheists.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 300 Calories From Fat: 121 Total Fat: 13.6g Cholesterol: 17.6mg Sodium: 453.7mg Potassium: 219.8mg Carbohydrates: 33.4g Fiber: 4g Sugar: 3g Protein: 12.6g