Saturday, November 7, 2009

Green Enchiladas Stuffed with Spicy Grilled Zucchinis, Pork Sausage and Tots

Here's an Iron Chef Bradley entry from the past that did get voted the winner.

1 1/2 pounds spicy pork sausage
2 med zucchini
10 large corn tortillas
2/3 cup chopped onion
3 TBS chopped fresh parsley
2 cups tatortots thawed and crushed
2 cups shredded Mexican cheese blend
1 large can of green enchilada sauce
1 cup sour cream
Penzeys Southwest Seasoning (salt, ancho pepper, garlic, black pepper,oregano, cayenne, cumin, chipotle, cilantro)
Canola oil

Heat up the grill to hot.
Slice zucchini lengthwise 1/4" thick.
Brush both sides with oil and season generously with Southwest Seasoning
Grill about 3-4 mins on each side.
Once cool enough to handle, chop.

Still over a hot grill.
Brown sausage in a skillet, then drain
Saute in oil the tator tots and chopped onions.

To make the filling, mix together sour cream, chopped parsley and 1 3/4 cups of the shredded cheese.
Add to this the browned sausage, sauted tots and onions and chopped grilled zucchini and mix until just blended.
Soften corn tortillas in hot oil for 5 seconds on each size.
Dip each tortilla in enchilada sauce
Then generously fill with the filling
Roll and place seam side down in a roasting pan.
Once all your enchiladas are built, pour the remaining sauce over the enchiladas and sprinkle with the remaining 1/2 cup of cheese.

Cook in a 350F preheated grill over indirect heat for 25 minutes or until bubbling.
Close the grill while cooking.


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