Peeled Sambhar Onion By Urban Harvest Keto And Cheese Enchiladas Recipe

About this recipe

A delicious keto-friendly dinner featuring cheesy egg-stuffed enchiladas, baked to perfection with a rich enchilada sauce. Perfect for those seeking a low-carb, satisfying meal.

Ingredients

• 200 g Peeled Sambhar Onion By Urban Harvest
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 500 ml Bertolli Extra Virgin Olive Oil
• 250 g Zucchini Green
• 670 g Abbie'S (In Brine) Sliced Jalapeno
• 100 g Tata Sampann Jeera Powder / Cumin Powder With Natural Oils (Jeera)

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
2. 2. In a saucepan, steam 1 1/2 cups of diced onions in a small amount of water until softened, about 5 minutes. Drain and set aside.
3. 3. In a large, flat pan, pour half of the 29 oz of cumin powder and warm it over low heat.
4. 4. Heat a small amount of olive oil in a skillet and briefly fry each of the 8 zucchini slices until pliable, about 1-2 minutes per side.
5. 5. Dip each zucchini slice into the warmed cumin powder, then place 1 tablespoon of the steamed onions, 2 sliced jalapenos, 1 tablespoon of scrambled eggs, and 2 tablespoons of shredded cheddar cheese in the center of each zucchini slice.
6. 6. Roll up each filled zucchini slice and place them seam-side down in the prepared baking dish. Repeat until all zucchini slices are filled.
7. 7. Pour the remaining cumin powder evenly over the rolled zucchini slices and sprinkle the remaining shredded cheddar cheese on top.
8. 8. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Serve hot.