ENCHILADAS WITH
PUMPKIN SEED SALSA
INGREDIENTS
FIRST
8 soft corn tortillas
1 large white onion
2 peppers (1 each red and yellow),
quartered
2 1/2 tbsp. vegetable oil
kosher salt
Pepper
1/2 c. corn kernels, thawed if frozen
3 oz. Monterey Jack cheese, coarsely
grated (about 3/4 cup)
2 c. packed cilantro, roughly chopped
1 jalapeño, finely chopped (seeded, if
desired)
2 tsp. light brown sugar
1/4 tsp. ground tumeric
1/3 c. raw pumpkin seeds
4 tbsp. fresh lime juice (from 3 to 4 limes)
1 beefsteak tomato, roughly chopped
Heat oven to 350°F. Divide tortillas between
two large pieces of foil, wrap, and warm in the
oven for 15 minutes
SECOND
Meanwhile, heat a grill pan over medium-
high heat. Slice ⁄ of the onion into ⁄ -inch-
thick rounds. Finely chop remaining ⁄ onion
and set aside. Toss sliced onion and peppers
with ⁄ tablespoon oil and ⁄ teaspoon each
salt and pepper. Grill until lightly charred and
tender, 5 to 6 minutes per side. Transfer to a
cutting board and thinly slice. Transfer to a
large bowl and toss with corn and cheese
THIRD
Meanwhile, make pumpkin seed salsa: In a
food processor or blender, pulse cilantro,
jalapeño, sugar, turmeric, all but 2 tablespoon
pumpkin seeds, 2 tablespoon lime juice, and
⁄ teaspoon salt until smooth (add water, 1
tablespoon at a time, as necessary until it
reaches a pesto-like consistency)
FOURTH
IMake tomato salsa: In a medium bowl,
combine tomato, reserved chopped onion,
remaining 2 tablespoon lime juice, and a
pinch each salt and pepper
FIFTH
Spread each tortilla with 1 tablespoon
pumpkin seed salsa and top with vegetables
(about ⁄ cup each). Roll up and place seam
side down to keep closed
SIXTH
Heat a large nonstick skillet over medium-
high heat. Working in two batches, add 1
tablespoon oil, then cook enchiladas, seam
side down first, until golden brown, about 2
minutes per side. Repeat with remaining
tablespoon oil and enchiladas. Serve with
tomato salsa, pumpkin seed salsa, and
reserved pumpkin seeds