Courgette and Red Pepper Enchiladas with Two Salsas

Ingredients for Courgette and Red Pepper Enchiladas with Two Salsas

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds

• 2 red peppers, quartered

• 350g medium courgette, cut lengthwise into 1/4-inch-thick slices

• 12 (6-to 7-inch) soft corn tortillas

• 120ml de óleo vegetal

• 170g crumbled queso fresco or ricotta salata

• 1 tablespoon finely chopped fresh serrano chilli, including seeds

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 190g raw green (hulled) pumpkin seeds (pepitas)

• 1/2 cup vegetable oil

• 2 cups chopped coriander

• 1 1/2 cups water

• 2 medium tomatoes, chopped

• 40g finely chopped white onion

• 2 teaspoons finely chopped fresh serrano chilli, including seeds

• 2 tablespoons fresh lime juice

• Garnish: coriander leaves

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Preheat oven to 177°C .

Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for peppers and courgette; 10 to 12 minutes for onion), transferring to a bowl.

Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

Cook chilli, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with coriander, water, and 1/2 teaspoons salt in a blender until smooth.

Stir together tomatoes, onion, chilli, lime juice, and 1/4 teaspoons salt.

Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (120ml ) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

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