turkey enchiladas - gas grill with cast iron grates

The roasted garlic becomes fragrant, so although it uses the whole head, it is not as pungent as raw garlic.
To make a more gentle version, the serrano pepper is omitted.
In a mortar and stle, a spice grinder or food processor mixes pepper, cumin seeds, spices, peppers, oregano and chili powder.
Make the mixture into powder; set aside.
Ignite a charcoal grill or set up a gas grill at medium and high temperatures.
Cook the coal to gray.
Place tomatoes, onions, Burano peppers and serrano peppers along with garlic on a large paneled baking sheet.
Sprinkle generously with 2 tablespoons of olive oil and salt.
Grill the vegetables for 10 minutes or until they are slightly burnt and softened. (
Open the grill. )
Crush the pulp of garlic cloves and discard the paper skin.
In the food processing machine, roast vegetables are processed with garlic paste, lime juice, coriander leaves and water.
This should turn into a slightly fatter salsa dance; set aside.
Grind the zucchini on the box.
Transfer to the colander and sprinkle the layer with salt. Set on a plate;
Let the zucchini row for 5 minutes.
Squeeze zucchini to remove excess water;
Pat it dry with a paper towel.
Heat the remaining 1 tablespoon of olive oil in a frying pan.
Add the spice mixture and grind the turkey.
Keep stirring for 3 to 4 minutes or until the turkey is almost ripe.
Add zucchini, continue cooking, stir frequently, stir for 5 minutes, or until the turkey is thoroughly cooked;
Remove from the heat.
Arrange the tortillas on the counter.
Divide the fill evenly into several rounds and scroll up.
Pour 1/3 salsa into a frying pan.
Place the tortillas, seams on salsa.
Pour the remaining salsa on it.
Smash the cheese on salsa.
Heat the frying pan on the grill down to medium heat.
Cover with a grill.
Cook for 20 minutes until the cheese melts and the tortillas soften.
Sprinkle with scallions, cherry tomatoes and chopped coriander.