Outdoor Recipes -- Western Dutch Oven

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Date Posted: 01:51:42 07/03/04 Sat
Author: GrubTime
Subject: Outdoor Recipes

ZUCCHINI ENCHILADAS
INGREDIENTS
1 c. uncooked rice
2 c. water
several cloves of garlic, crushed
1 large onion, minced
5 Tbs. olive oil
1 tsp. salt
2 red (or green) bell peppers, minced
10 small zucchini, shredded and squeezed out
1 tsp. each: cumin, oregano, basil, cayenne, black pepper
1/2 c. unsalted sunflower seeds
1 c. slivered almonds
2 c. sharp cheddar cheese, grated
Mexican hot sauce....see other recipe
14 burrito size tortillas
PREPARATION
Make the filling first and then cook the enchiladas in the Dutch.
Wash rice, cook with water and a few crushed garlic. Once boiling, reduce heat and simmer for 25-30
minutes. Don�t remove the lid until done!
In a large, heavy skillet, saute the garlic and onion in olive oil and salt.
When the onions are soft, add peppers, zucchini and herbs. Stir and continue to cook over medium heat
another 8 min. stir in sunflower seed and almonds, cook 2 more minutes. Remove from heat and stir in
the cooked rice and cheese. Allow to cool to room temperature. Assemble the enchiladas by placing 1-2
heaping spoonfuls of filling on one side of the tortilla and roll it up. Pour a small amount of sauce into
the Dutch oven, place the enchiladas on top. Layer sauce, enchiladas, sauce, cheese, enchiladas, sauce,
cheese. Should be enough to make two layers.
COOKING TIME: 30 minutes, preheat the lid

GrubTime
http://packlitepro.com

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