Pepper-Cheese Enchiladas and Hot Sauce
| Yield: | 24 Servings |
| Categories: | Vegetarian, Moosewood |
| 2 1/2 | lb | Onions; chopped |
| 12 | Cloves minced garlic; (3 1/2 tbsp.) | |
| 1/3 | c | Chili peppers; minced |
| 1/4 | c | Ground cumin |
| 1/2 | c | Vegetable oil |
| 4 | lb | Red; green, and yellow bell peppers, chopped |
| 2 | lb | Neufchatel cheese; or cream cheese, cubed, softened |
| 1 1/2 | lb | Sharp cheddar cheese; grated (2 qts.) |
| 1 1/2 | lb | Cottage cheese; (3 cups) |
| 48 | Corn tortillas; (5-inch) | |
| Vegetable oil; for frying | ||
| Hot sauce | ||
| Hot cooked rice |
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