Best Zucchini Corn Tortitas With Tomatillo Cilantro Sauce Recipe 455 Recipes

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 12

2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked chicken (from 1/2 [2 1/2-pound] rotisserie chicken)
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Zucchini, Ham & Ricotta Fritters Recipe - (4.5/5) image

Provided by cwyorkiex3

Number Of Ingredients 11

1 cup self-raising (self-rising) flour, sifted
2 eggs
1 1/2 tablespoons butter, melted
1/3 cup milk
Sea salt, to taste
Black Pepper, freshly cracked
1/2 cup fresh ricotta cheese
1/4 cup basil leaves, torn
2 2/3 ounces leg ham, torn
1 zucchini, cut into long, thin strips
Vegetable oil for shallow frying

Steps:

Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoons of the oil in a small frying pan and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside. Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve. Serves at least 2.

Candy Corn Shooters Recipe - (4.5/5) image

Provided by rrxing

Number Of Ingredients 7

To make 4 ounces of Candy Corn Vodka:
1 ounce infused candy corn vodka (recipe to follow)
1 ounce Malibu Sunshine Rum
2 ounces International Delight French Vanilla Creamer
Ice
1 cup Brach's candy corns
4 ounces Smirnoff Whipped Vodka

Steps:

Fill a cocktail shaker with ice. Pour ingredients into shaker. Shake well to combine. Pour into 2 shot glasses. Optional: Rim shot glass with crystal sugar. Serve and enjoy. Candy Corn Vodka makes 4 ounces 1 cup Brach's candy corns 4 ounces Smirnoff Whipped Vodka To quickly create an infusion: combine candy corns and vodka in a mini food processor or blender. Blend until candy corn is tiny like gravel. Strain out candy corn and store candy corn vodka in a sealable container until needed. If you have 24 hours: combine candy corns and vodka in a mason jar. Allow to infuse for 24 hours. Strain out candy corn and store candy corn vodka in a mason jar until needed.