Wednesday, August 20, 2008
Left-Mex: Grilled Vegetable Enchiladas
This week, the grilled veggies included zucchini, eggplant, onions, peppers, and corn.
The something wonderful, as you will soon see, is enchiladas.
Now, don't go getting on my case here. I know that these are a fairly big departure from anything truly authentic. But, I also don't care. Because they're downright delicious.
First, we chopped up the vegetables. Not too finely -- but enough that they'd behave properly when wrapped. Then, we tossed them with a bit of chipotle powder and a hint of salt. Now, I understand that this looks like a veritable mess right now. But, trust me. Eventually it turns into something wonderful.
On this particular day, we had some hand-thrown flour tortillas in the fridge. So, those served as the base for our enchiladas. We took approximately 1/2 cup of the seasoned, chopped vegetables and threw them on top of each tortilla... rolling them up into snug little packets.
Which we threw into a pan that had been generously lined with enchilada sauce.
When we're not making our own sauce, we like this particular variety from Trader Joe's. It's afforable, tasty, and (most importantly) chile-based. We are NOT big fans of tomato-based enchilada sauces at our house. So, we take great pains to avoid them.
Once we filled all the enchiladas (in this case, we had enough filling for about 10 tortillas), we poured the remaining sauce over the top. Just look at how those babies glisten in the sun (that's very important)!
You'll note that, in a rare effort to be health conscious, we didn't put any cheese inside the enchiladas. Well, dont' be deceived. We just saved it all for the top.
After popping them in a 350ºF oven for about 20-25 minutes, they were transformed into a very lovely thing (or 10 very lovely things, if you want to get technical).
After the margarita I drank while putting together the enchiladas, my photography skills (what few I have) went down the drain, so you'll excuse this humble composition. It does showcase the melted cheese nicely, though...
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