Grilled Zucchini Enchiladas

Recipe:

6 medium zucchini, sliced into quarters, lengthwise // CSA

2 cups chopped fresh spinach, cooked and drained (or squeeze liquid with a towel) // CSA

¼ cup chopped chives // CSA

1 cup shredded carrots // CSA

2 Anaheim, poblano or serrano peppers // Sourced from Sosio’s

Fresh oregano and cilantro // Sourced from Frank’s Produce

Fresh corn tortillas // Made at Atrium Kitchen

Grated Chipotle Cheddar

Grill the zucchini quarters until they are slightly charred on all sides. Set aside. Grill peppers

Cook down spinach and use a clean towel, wring out the moisture. Mix spinach, chives, shredded

carrots, fresh herbs, salt, and pepper in a small bowl.

Warm tortillas in a hot skillet. (You can use oil, sauce or a dry pan to get the tortillas soft and

pliable.)

Take one zucchini spear (quarter) and lay it in the middle of the tortilla. Top with sautéed

spinach mixture. Roll the tortilla around the vegetables and place it in a skillet. Work through the remaining

tortillas.

Once the skillet is filled with rolled enchiladas, sprinkle grated Chipotle Cheddar over the top

and place the pan over low heat and cover. Once the cheese is melted, about 6 to 8 minutes

The enchiladas are ready to serve. Serve with your favorite salsa or crema.