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Name: Pepper-Cheese Enchiladas and Hot Sauce
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1/3 c Chili peppers; minced; 1 1/2 lb Cottage cheese; (3 cups); 1/4 c Ground cumin; Hot sauce; 12 Cloves minced garlic; (3 1/2; 2 1/2 lb Onions; chopped; 4 lb Red; green, and yellow bell; 48 Corn tortillas; (5-inch); Hot cooked rice; Vegetable oil; for frying; 1/2 c Vegetable oil; 2 lb Neufchatel cheese; or cream; 1 1/2 lb Sharp cheddar cheese; grated

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INGREDIENTS

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

Servings

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

NOTES

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Pepper-Cheese Enchiladas and Hot Sauce

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

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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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 24 Servings

Calories: 168
Calories from Fat: 116 (69%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.2g
Cholesterol 29.8mg		9 %
Sodium 186.6mg		6 %
Potassium 134.6mg		4 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.7g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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