Spicy stacked enchiladas verdes with roasted pumpkin and cheese
Roast
Mexican cuisine
Roasting
It was hard to know where to start with this contest, since I love spicy food and probably 80% of the entrees that come out of my kitchen would qualify for this contest. I settled on submitting a long-time favorite, though. I'm not sure when I decided to refine and combine elements of the ingredients and methods I'd learned from a friend for turning out authentic chile verde, with the vegetarian spin of roasted pumpkin and white cheese. But I did, and it was a hit. The spicy salsa verde (don't be shy with those chiles, and no need to seed them or remove the pith... they'll be mellowed by the sweet roasted pumpkin and creamy cheese) combined with, as just mentioned, earthy and sweet pumpkin and melted, salty and creamy cheese, was an irresistible combination. <br /> <br />This is the absolute best time of year to gather the ingredients for these enchiladas-- tomatillos, tomatoes, chiles, and pumpkins (at least, Kabochas-- also called Japanese pumpkins) are all perfectly ripe and available in the garden at this time of year. And therefore, it's time for green enchiladas filled with pumpkin and cheese! Oh, and because we're all busy people and they'll taste exactly the same-- just stack them instead of rolling them. (Method below.) It's less fussy and time-consuming, and that means you can devour these all the sooner. <br /> <br />P.S. This recipe makes about 8 hearty servings, but it can easily be doubled to serve 16 (or more in either case, if used as a side dish.)
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