| 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
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 1/2 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 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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