Pepper-Cheese Enchiladas and Hot Sauce

Pepper-Cheese Enchiladas and Hot Sauce Ingredients

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

Instructions for Pepper-Cheese Enchiladas and Hot Sauce

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

Main Ingredient: CheeseCuisine: Uncategorized

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