Pepper-cheese enchiladas and hot sauce

24 Servings

Ingredients

Quantity Ingredient
2½ pounds Onions; chopped
12 Cloves minced garlic; (3 1/2 tbsp.)
⅓ cup Chili peppers; minced
¼ cup Ground cumin
½ cup Vegetable oil
4 pounds Red; green, and yellow bell peppers, chopped
2 pounds Neufchatel cheese; or cream cheese, cubed, softened
1½ pounds Sharp cheddar cheese; grated (2 qts.)
1½ pounds Cottage cheese; (3 cups)
48 Corn tortillas; (5-inch)
Vegetable oil; for frying
Hot sauce
Hot cooked rice

Directions

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 ½ 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 ⅓ 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: 1-½ hrs. Baking Time: 30 minutes. * Per serving of 2 3-oz enchiladas 463 cals, 27⅖ 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@...

Recipe by: Moosewood for a Crowd

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