About a week ago, after Michelle's roasted pumpkin soup post, I roasted a pumpkin (not a sugar one, just one of the ones we had outside for decoration) and got a big jar plus some of pumpkin puree out of it. As a result, it's been pumpkin crazy around here.
At Michelle's apartment I think it's probably pumpkin world for a solid two months at least, and now I'm officially on board.
Pumpkin Palooza 2012:
- Pumpkin chocolate chip muffins & cookies*
- Pumpkin french toast* (just added a couple tbsp of puree into batter & pumpkin pie spices)
- Pumpkin Black Bean Soup*
- Pumpkin chocolate chip pancakes
- Pumpkin with zucchini & swiss chard over orzo (veggies mixed together in a stir-fry)
- Pumpkin quesadillas (pumpkin puree spread on before adding cheese)
- Pumpkin chili
- Pumpkin enchiladas (see recipe below)
- Pumpkin bread (didn't use quite as much butter & sugar and added cream cheese layer)
*I made these with plain old canned puree before the pumpkin roasting happened...
My nice big jar of pumpkin puree after using a little of it.
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| Pumpkin pancakes - chocolate chips are hidden on the other side |
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| Zucchini, swiss chard & pumpkin over orzo |
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| Pumpkin chili before being mixed up and cooked in the crock pot for a few hours |
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| Tired little pumpkin under the computer desk with a half-completed haircut |
Making the Pumpkin Enchiladas
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| Preheat to 350. Spread salsa or enchilada sauce or whatever you like around the bottom of a baking dish. Roll up corn tortillas with a bit of pumpkin puree and shredded cheese. I love corn tortillas (especially from Reyna's at the Strip, they're waaaay better than the corn ones at the supermarket) so I like smaller, less stuffed rolls to get more tortillas in there. I used sharp cheddar and pepper jack this time. Arrange the rolled tortillas seam side down; it's less messy that way. Top with more salsa or enchilada sauce - enough to cover but I usually don't go too crazy so it's able to crisp up a little. Then top that with more shredded cheese. I add black pepper on top. |
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| Puppy dog gets real excited when I shred cheese. |
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| Bake at 350 for half an hour. Then take it out and eat some enchiladas - I recommend using a metal spatula. |
the enchiladas look amazing! i think i'll have to make some tonight : )
ReplyDeleteI made enchiladas for a get-together on Friday and they were a huge hit! I added a can of corn and half a packet of taco seasoning. I should've followed your advice and gotten tortillas from the Strip, because the ones I got at the supermarket had a tendency to break when I rolled them, so they didn't look nearly as beautiful as yours!
ReplyDeletePumpkin with zucchini & swiss chard over orzo and the pumpkin chilli look sooo good.
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