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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Heat oven to 325F degrees.
Cut the avocado in half and scoop the flesh with a teaspoon into a bowl.
Then mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped
chile, and lime juice. Season with salt and pepper to taste.
Heat oil in a frying pan and saute the onion. When it is translucent add
1 clove crushed garlic, 1/2 sliced chile, zucchini, bell pepper, and
chopped walnut. Cook for 5 to 10 minutes until the vegetables are soft and
ingredients have mingled. Transfer them to a bowl.
Using a little more oil if necessary, place a tortilla in the pan. Place 2
tablespoons vegetable mixture and some cheese in the center of the
tortilla. Fold over the two sides and cook for a few moments to let the
cheese melt. Remove, and keep it warm in the oven while you make the rest.
Place the enchiladas on a warm serving plate and place a dollop of the
avocado mixture on each; decorate with the tomato slices.
| Ingredients:
1 medium Avocado
1 Centiliter(s) Garlic, crushed
1/2 Teaspoon(s) Chile, seeded and chopped
1/2 Lime's Juice
12 Flour Tortillas
1/2 Onion, finely chopped
1/2 Chile, finely sliced
2 Zucchinis, sliced
1 Green Bell Pepper, chopped
2 Tablespoon(s) Walnuts, chopped
1/2 Teaspoon(s) Cinnamon
3 Cup(s) Monterey Jack Cheese, grated
3 Tablespoon(s) Oil
2 Tomatoes, sliced |
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