Wednesday, July 16, 2008
Day 5
Hello all! I have been in Quito for 5 days now and already so much has happened. My visit so far has been an absolute whirlwind that I've loved every minute of. I will try to update this blog often so that anyone who is interested can follow my experiences and keep in touch (please comment!!). Miss you all and hope to hear from you frequently. Besos! : )
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3 comments:
yayy blog!! such a great idea! can't wait to read all about your adventure.
much love! *xoxo* Suz
You said you wanted veggies, here's Krissy's Zucchini Enchiladas! Keep writing and taking great pics!
Kay
Zucchini and Cheese Layered Enchiladas
2 Tbsp. butter
4 Tbsp. flour
1 tsp. chili powder
1/2 tsp. cumin
2 cups skim milk
2 cups grated sharp cheddar
(reduced fat okay)
1/2 tsp. salt
black pepper to taste
1 Tbsp. canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
1 large green pepper, chopped
(or sweet red pepper)
2-3 med. zucchini, sliced
12 - 16 corn tortillas
1 can mild Rotel tomatoes
Melt butter over medium heat. Stir in flour, chili
powder, and cumin to make a thick paste. Add milk a
little at a time using a wire whisk. Slowly add the
cheese, stirring constantly until melted. Season with
salt and pepper. Remove from heat and set aside.
Preheat oven to 400 degrees. Heat oil; add onions and
garlic and sauté 5 min. Add bell pepper and zucchini
and sauté 2 more min. Add 1/4 cup of water, cover and steam until
veggies are tender. Drain excess liquid. Gently mix in
2/3 of cheese sauce. Run mixture through food processor
until zucchini chopped into smaller pieces.
Spray 9 x 13 pan with oil. Cut tortillas into 4 pieces. Begin by layering 1/2 of zucchini mixture in pan, followed with ½ of tortillas. Then follow with remaining zucchini mixture and remaining tortillas. Spoon cheese sauce on
top and garnish with Rotel tomatoes.
Bake, uncovered, for
20 to 25 min.
Loved your pix, and miss you mucho, especially sharing a big green salad for lunch.
xoxo g'mama`
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