Barbi provided this recipe at our Peppers workshop
1 large white onion, cut crosswise 12 (6-to 7-inch) soft corn tortillas
into ½ inch-thick rounds ½ c vegetable oil
2 red bell peppers, quartered 6 ounces crumbled queso fresco or ricotta salata
¾ pound medium zucchini, cut lengthwise
into ¼ inch-thick slices
Enchiladas
Prepare a gas grill for direct-heat cooking over medium heat.
Preheat oven to 350°F.
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 bell peppers and zucchini; 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.
Assemble and Fry Enchiladas
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 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.
Pumpkin Seed Salsa
1 T finely chopped fresh serrano chile, 1⅓ c raw green pumpkin seeds (pepitas)
including seeds ½ c vegetable oil
2 garlic cloves, minced 2 c chopped cilantro
1 t ground cumin 1½ c water
Cook chile, 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 cilantro, water, and ½ teaspoon salt in a blender until smooth.
Tomato Salsa
2 medium tomatoes, chopped 2 T fresh lime juice
¼ c finely chopped white onion ¼ teaspoon salt
2 t finely chopped fresh serrano chile, cilantro leaves
including seeds
Stir together tomatoes, onion, chile, lime juice, and salt