Potato and Zucchini Enchiladas with Fiery Habanero Salsa

Some dishes are all about the finishing touches. Peanut butter topping, chunks of peanut butter cups, and whip cream sure do jazz up a plain bowl of vanilla ice cream. A ladle of homemade marinara and a grating of Parmesan cheese transform a bowl of pasta into something comforting and delicious. Enchiladas are a feast for the eyes with a spoonful of salsa and a good sprinkling of cheese, scallions, cilantro and avocado. It's always those finishing touches that make our eyes light up in anticipation. Those few extra minutes spent fussing over your dish, usually at the last minute, are often the most pleasing to the eye and palate.

These Potato and Zucchini Enchiladas with Fiery Habanero Salsa are just that! They draw your eye in with all their finishing touches. Fiery Habanero Salsa? Yes, it is hot, but the potato and zucchini filling is mild and goes a long way in toning down the heat. Plus, don't forget the added cheese will also help to tone the heat down as well.

I really can't say enough good things about this dish. The salsa is perfection. It's perfect balance of flavors, especially if you love all things spicy! I can see myself making batches of this salsa just to have on hand. The potato and zucchini filling is somewhat creamy and oh so delicious. I had a hard time keeping my spoon out of the bowl. Overall this is a truly wonderful dish. One that I will most definitely make again.

Potato and Zucchini Enchiladas with Habanero Salsa

Adapted from Good Food, Good Life

by Curtis Stone

Serves 4

3 ripe tomatoes (1-1/4 pounds total), cored

3 fresh Anaheim chiles (8 ounces total)

1/2 to1 habanero chile, seeded

7 tablespoons olive oil

salt and pepper, to taste 

10 fresh cilantro sprigs

3 garlic cloves, 1 whole (but peeled), 2 finely chopped

2 russet potatoes (about 1 pound total), cut into 1/2-inch dice

1 zucchini,cut into 1/2-inch dice (1-1/2 cups)

1/2 white onion, finely diced (1 cup)

8 corn tortillas

1 cup coarsely crumbled feta cheese

1 large or 2 small scallions, trimmed and thinly sliced

1/3 sour cream

1 avocado diced

To make the salsa and filling, preheat the broiler.

Line a baking sheet with foil and put the tomatoes and chiles on it. Rub 1 tablespoon of the oil over the tomatoes and chiles and sprinkle with salt and pepper. Broil, turning as needed, until the tomatoes and chiles are tender and their skins have charred, about 10 minutes for the habanero, 15 minutes for the chiles, and 20 minutes for the tomatoes. When the chiles are done, transfer them to a bowl, cover with plastic wrap, and set aside until cool enough to handle. When the habanero and tomatoes are done, transfer to a plate and let cool slightly, Peel, seed, and coarsely chop the chiles; set aside.

Meanwhile, remove the leaves from the cilantro and place the stems in a blender. Coarsely chop the leaves and reserve in a medium bowl. Add the whole garlic clove, the broiled tomatoes, habanero, and any accumulated juices to the blender and blend until smooth. Season the salsa to taste with salt. Set aside.

Heat a large heavy nonstock skillet over medium heat. Add 2 tablespoons of the oil, then add the potatoes and cook for about 5 minutes, or until they are beginning to soften. add the zucchini, onion, and the chopped garlic and saute for about 5 minutes, or until the potatoes are tender. Stir in the chopped chiles and 1/4 cup of the salsa and season to taste with salt. Set aside to cool.

To assemble the enchiladas, preheat the oven to 450F. Line a small baking sheet with paper towels.

In a small skillet, heat the remaining 4 tablespoons olive oil over medium heat. Add 1 tortilla to the pan and cook for about 20 seconds per side, or until just pliable. Using tongs, transfer the tortilla to the paper towel lined baking sheet to absorb any excess oil. Repeat with the remaining tortillas, layering them between paper towels.

Spoon about 1/3 cup of the potato mixture over the bottom third of one tortilla, then roll up, and place seam side down in a 13 x 9 inch baking dish. Repeat with the remaining tortillas and filling.

Bake the enchiladas, uncovered, for about 10 minutes, or just until heated through. Reheat the remaining salsa.

Drizzle about 2/3 cup of the remaining salsa over the enchiladas, then sprinkle the cheese, scallions and reserved cilantro leaves over the top. Serve with sour cream and avocado and pass remaining salsa at the table to spoon onto plates when serving.

Theme: Finishing Touches!