4 tablespoons feta cheese, drained and crumbled
4 tablespoons grated part skim milk mozzarella
1/2 teaspoon olive oil
1 onion, diced
2 cloves fresh garlic, minced
1 potato, peeled, diced, and cooked until tender
1 poblano pepper, seeded and toasted
1 scallion, sliced
1/2 zucchini, cubed
1 teaspoon chopped fresh oregano leaves
2 tablespoons coarsely chopped fresh cilantro leaves, plus extra for garnish
1 tablespoon chopped fresh rosemary leaves
6 (10-inch) flour tortillas, heated
1 cup Ancho Chile Salsa, recipe follows
6 ancho chiles, washed and seeded
1 chile de arbol, toasted
1 onion, chopped
4 tomatoes, chopped
1 tablespoon chopped fresh oregano leaves
2 cups water
2 cloves garlic, chopped
2 tablespoons chopped fresh cilantro leaves
In a medium size bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use. In a hot saute pan over medium heat 1/2 teaspoon of the olive oil. When the oil is hot, add the onion, garlic, potato, pepper, scallion, and zucchini and saute for 3 minutes, stirring. Fold in the herbs. Set aside. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the veggie saute 2 tablespoons of the mixed cheeses on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with Ancho Chile Salsa and cilantro. Serve warm.
Begin by rinsing and seeding the chiles. Add the chiles, onion, tomatoes and oregano in a saucepan with the water. Bring to a boil reduce heat to a simmer. Simmer 20 minutes or until the tomatoes are soft. Strain cooked ingredients from the cooking liquid. Toss liquids and place the cooked ingredients plus the garlic into a blender and puree until smooth. Add cilantro if desired, season with salt, to taste, and set aside until ready to use. Serve hot or cold.
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