Tuesday, July 24, 2012

Grilled Vegetable Enchiladas

This dish is for the true veggie lover!

These enchiladas are the best in part to the use of two of my favorite tools: the outdoor grill and the cast iron skillet.

For the filling I grilled, then chopped, fresh vegetables. I wanted the veggies to maintain their crispy freshness so I put them over direct high heat for as short amount of time as possible, turning them a few times as they charred.

I especially love the fresh corn kernels in here as they really bring out the sweetness in the other vegetables.

In they go.

Garnish with sour cream and more veggies and dinner is served!

Grilled Vegetable Enchiladas:
Enough for 2-4 enchiladas made in 2 cast iron skillets. This recipe does not require precision.

You will need:

Fresh vegetables of your choosing
Oil for grilling
Packaged tortilla shells (large corn tortillas are wonderful but flour tortillas are good too)
One can green enchilada sauce (about 15 ounces)
2 or 3 cups shredded colby jack cheese
Sour cream
Firm tomato, roughly chopped
1/3 cup tightly packed cilantro, chopped
Juice of one lime, plus another half of a lime in wedges
One jalapeno, finely chopped (set this aside in a small dish for guests if you're uncertain of their taste-and the amount you'll need totally depends on the strength of the individual pepper's spice)

Coat whole fresh vegetables (for a quick and easy meal, avoid veggies that will take a really long time to cook such as potato or rutabaga) and coat them in a little oil. Brown on a hot preheated grill for several minutes, turning often, until they achieve some color but are still somewhat firm. Chop roughly when cool enough to handle and toss with the juice of a lime, salt and pepper to taste. For added spice, toss in some diced jalapeno.

Lightly grease your cast iron pans. Place a small handful of shredded cheese and a mound of filling on your tortillas and wrap up, tucking the edges underneath when you set them in the pan. You can crowd the pan with your extra veggies, like I did, or not. I like to make mine in single servings, one serving per cast iron skillet, or I have a huge 16 inch pan that I can spread them out in when I have company.

Pour one small can of enchilada sauce over the tortillas (one half can per skillet), trying to wet all of the tortilla. Sprinkle 1 to 2 cups of shredded cheese over this and place them in a 425F oven. Bake uncovered for 20 to 30 minutes until they are beginning to brown in areas and the cheese is crisping on the edges. Let them rest out of the oven for 15 minutes before serving with chopped fresh tomato, sour cream,more jalapeno and lime wedges. Garnish with lots of fresh cilantro leaves.


1 comment:

  1. Great recipe! I like that it is quick and easy and with ingredients that I generally have on hand.


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