Delectable Roasted Vegetable and Goat Cheese Enchiladas with Salsa Verde
Guest post by Wayne
These vegetarian enchiladas are the perfect for a summer dinner. They also can be made cold, without the salsa poured on top, for a lunch later.
Makes two to three servings, of two enchiladas each.
Enchiladas
Ingredients:
· 2 zucchinis, cut into thin 2 in. strips
· 2 summer squash, cut into thin 2 in. strips
· 1 bunch baby asparagus, cut into 2 in. sections
· 1 red bell pepper, cut into thin 2 in. strips
· 6 oz. goat cheese, crumbled or creamy
· olive oil
· coarse salt
· black pepper
· 6 flour tortillas
· 1 Avocado, chopped
· Fresh Cilantro, minced
· Lime, sliced into wedges
Steps:
1. Set oven on broil.
2. Slice the vegetables into 2 in. long strips. The zucchini and squash will need to be cut into fat strips (about ¼ in. thick). The baby asparagus can just be cut shorter. The pepper will need to be sliced into similarly thick strips, before cutting it into 2 in. sections.
3. Line a couple of cookie sheets with foil and lay the vegetables on it in a single layer.
4. Drizzle the olive oil, and sprinkle the coarse salt and black pepper over the vegetables. Do this to taste.
5. Broil for nine to 14 minutes, or until the vegetables are nicely browned.
6. Remove the vegetables from the oven.
7. Set the oven to 350 degrees (setting to bake, not broil).
8. Fill each tortilla with the various vegetables.
9. Place 2 to 3 Tbs. of the goat cheese on each tortilla.
10. Fold the tortilla shell and place it with the seam facing down in a large casserole dish. The dish should be large enough to fit all the enchiladas. If such a dish is unavailable, multiple ones can be used.
11. Pour the Salsa Verde (see below) over the enchiladas.
12. Place any remaining goat cheese on top of the dish.
13. Cover the casserole dish.
14. Bake at 350 degrees for about 10 or 15 min. Enchiladas are done when the cheese is melted and they are warmed through.
15. Serve hot, with the avocado and cilantro sprinkled on top. Offer lime wedges on the side.
Suggestions:
· For a larger enchilada, you can use burrito wraps.
· Instead of flour tortillas, spinach or sun-dried tomato ones are delicious and look beautiful.
Salsa Verde
Ingredients:
· 8 tomatillos, with husks removed, rinsed and diced.
· 2 cloves of garlic, peeled
· ½ whit onion, diced
· 2 fresh jalapenos, with seeds removed and diced
· Fresh cilantro, minced
· Coarse Salt, to taste
Steps:
1. Roast tomatillos, garlic, onion and jalapenos in a cast-iron skillet over high heat, stirring as necessary, until they are browned. This should take 12 to 15 min.
2. Remove the mixture from the skillet and place in a bowl.
3. Add the cilantro, and salt to taste.
Suggestions:
· If desired, the salsa can be placed in a food processor after roasting and adding the cilantro. This reduces the amount of time spent chopping.
· The jalapeño seeds can be left in for a hot salsa.
Wayne Page writes for the CNA Training Center of Ohio, whose website contains information for people aspiring to be CNAs. More great summer dishes can be found at AllRecipes.
