Cheese and Vegetable Enchiladas with Avocado Salsa
Description: Serve these with your favorite salsa, some shredded Iceberg lettuce, and some pre-packaged Mexican rice
Ingredients: 3 carrots, cleaned and sliced
2 stalks celery, sliced
1 white onion, sliced
1 red bell pepper, seeded, deveined and diced
1 green bell pepper, seeded, deveined, and diced
3 portobello mushrooms, brushed, debearded, and sliced
3 tbs olive oil
+ cup dry white wine
4 ripe tomatoes
2 tbs ground cumin
1 tbs ground coriander
2 tsp chile powder
2 tsp garlic, minced
28-ounce can tomato puree
10 ounces smoked gouda
8- 10 inch flour tortillas
1 serrano chile, seeded, deveined, and minced
1 red bell pepper, seeded, deveined, and diced
2 small avocados, peeled, and diced
2 tbs lime juice
Directions: Heat the broiler and line a broiler pan with aluminum foil. Heat the olive oil in a large sautT pan over medium heat. Add the onion to the pan and sauté it for two minutes. Then add the celery, carrots, and bell peppers to the pan and sauté another three minutes. Finally, add the mushrooms and the wine to the pan, cover it and cook for 2 minutes more.

Chop the tomatoes in the blender and add them to the vegetable mixture along with the cumin, coriander, chile powder, garlic, and tomato puree. Simmer for five more minutes over high heat.

Remove 3 cups of the vegetables from the pan and set them aside. In the blender, puree the remaining vegetables and sauce. Dip each tortilla into the sauce. Place some vegetables in the center of each tortilla. Place the rolled tortilla, seam side down in the pan. Repeat with the remaining tortillas. Sprinkle the tortillas with the cheese and broil for two-to four minutes, until the cheese melts and begins to brown.

In a blender or food processor, coarsely chop the avocado and the lime juice. By hand mix in the jalapeno and the bell pepper. Serve.


Kids’ Cooking Camp- Two Day on 6/28/2017 9:00 AM
Pie Crust & Pie Workshop on 6/29/2017 6:00 PM
Tuscan Grill on 6/30/2017 6:00 PM