Recipes

• 1 red onion
• 3 lbs diced zucchini
• 5 cups corn, sliced off the cob
• 1 jalapeno, seeded and diced
• 1 bunch cilantro
• 1 cup goat cheese
•  1 cup cheddar cheese, shredded
• tbs toasted cumin
• tbsp coriander
• 1 cup raisins (soak in hot water 5-10 min)
• corn tortillas, flash fried.
• green tomatillo salsa verde (recipe below)

• 1 lb tomatillos
• 1 whole jalapeno
• crème fraîche
• half bunch cilantro
• salt and peper

Preparation

1. Simmer tomatillos and jalapeno in water for 10 minutes. Drain, reserving 25% of the water and place in blender
2. Add 1 tablespoon crème fraîche, cilantro, salt and pepper.
3. Blend.

1. Sauté zucchini, corn and onion until onions are translucent and zucchini is tender. Remove from heat and cool
2. Add diced jalapeno, cumin, coriander and salt.
3. Make sure this mixture is completely cool before adding goat cheese and cheddar cheese.
4. While waiting for the vegetables to cool, fry the corn tortillas in an inch or two of oil. Using tongs, just a few seconds on each side.
5. Drain raisins and add to vegetable mixture.
6. Oil a large cookie sheet or glass baking dish. Fill each tortilla with the mixture and gently place, snugly into the dish.
7. Top the dish of enchiladas with any remaining vegetable mixture and tomatillo salsa.
8. Bake for 10-15 minutes.
9. Garnish with cilantro and crumbled crème fraîche.