Enchiladas! Verde Salsa! & Corn w/ Roasted Red Peppers!

I had no idea what I was going to make today.  I went to our local farmers market this weekend and got lots of great produce that I wanted to use.  I ended up getting tomatillos, which I have never cooked with before, so I needed to come up with something good.  This is what I came up with and to think I had everything thing I needed in my fridge and cupboards. Enjoy!

Corn w/ Roasted Red Pepper

1 large red pepper
3 corn on the cob
1 small onion
2-3 Tbs olive oil
sea salt, for taste
crushed red pepper, for taste

Preheat oven 350 degrees.  Cut the red pepper in half and place on a baking sheet.  Roast in the boiler for about 30 minutes.  Meanwhile, cook the corn on the cob until golden.  Once the corn and pepper in done, chop the pepper into cubes and cut the corn off the cob.  In  frying pan, saute red pepper, corn, onion and olive oil.  Add sea salt and crushed red pepper for taste.  Saute for about 10 minutes.

Verde Salsa

10 tomatillos
1/2 jalapeno
10 fresh sweet basil leaves
1 lime
1 small onion, chopped
3 cloves of garlic

Preheat oven to 350 degrees.  Cut the tomatillos in half and place them face down on a baking sheet.  Roast the tomatoes in the broiler for 7 to 10 minutes or until the tomatillos are softened.  When the tomatillos are finished place all the above ingredients into a food pressesor or blender and puree.  Move salsa to a sealable dish and refrigerate for at least a half hour.

Enchilada Sauce

6 oz. can tomato paste w/ pesto
1 c. chicken broth
1/2 tsp. cumin seed
1.2 tsp. chili powder

Place all above ingredients into a sauce pan.  On medium  heat bring sauce to a boil, stiring occasionally. Cover and set aside until you are ready to assembly the enchiladas.

Enchiladas

1 1/2 lbs. ground beef
2 cloves garlic, crushed
1 small onion, chopped
2-3 Tbs. olive oil
taco seasoning of your chose

2 c. cheddar cheese
1 c. asiago cheese
enchilada sauce
verde salsa
8 tortilla shells

Preheat oven to 350 degrees.  In a frying pan brown the ground beef, garlic, onion and olive oil to cooked through.  Add in your taco seasoning and follow the directions on the seasoning packet.

Assembling the enchiladas!
Lay out the tortilla shells.  Evenly scoop the ground beef onto the tortilla shells.  Fold in two sides of the tortilla shells and lay them face down on to a  baking sheet.  Pour the enchilada sauce over top of the tortilla shells.  Top off with cheese and bake for 10 minutes. Before serving add verde salsa to the top off enchiladas.