Turkey enchiladas

From The Boston Globe - August 15, 2007 Serves 4

Garlic mellows after grilling, so though this uses a whole head, it's not as pungent as raw garlic. To make a milder version, omit the serrano pepper.

1 Tablespoon black peppercorns

1 Tablespoon cumin seeds

5 allspice berries

1 teaspoon paprika

1/2 teaspoon dried oregano

1 Tablespoon ancho chili powder

2 large green tomatoes, sliced in half horizontally

1 medium onion, sliced into 1/4-inch rings

1 poblano pepper, cored and seeded

1 serrano pepper, cored and seeded

1 head garlic, sliced in half horizontally

3 Tablespoons olive oil

salt, to taste

2 limes, juice of

1 bunch cilantro, half in leaves and half chopped

1/4 cup water

2 medium zucchini

1 pound ground dark turkey

6 flour tortillas (8 inches)

5 ounces fresh goat cheese

3 scallions, sliced thinly

10 cherry tomatoes, halved

1. Have on hand a 10-inch cast-iron skillet or another heavy skillet with a heatproof handle that you can set in a grill.

2. In a mortar and pestle, spice grinder, or food processor, combine the peppercorns, cumin seeds, allspice, paprika, oregano, and chili powder. Work the mixture to a fine powder; set aside.

3. Light a charcoal grill or set a gas grill on medium high heat. Let the coals cook until they turn gray.

4. On a large rimmed baking sheet, set the tomatoes, onion, poblano and serrano peppers, and head of garlic. Sprinkle them generously with 2 Tablespoons of the olive oil and the salt.

5. Grill the vegetables, turning often, for 10 minutes or until they are lightly charred and softened. (Leave the grill on.)

6. Press the pulp from the garlic cloves, discarding the paper skins. In a food processor, work the grilled vegetables with garlic pulp, lime juice, cilantro leaves, and water. This should turn into a slightly chunky salsa; set aside.

7. On a box grater, grate the zucchini. Transfer to a colander, sprinkling the layers with salt. Set on a plate; let the zucchini drain for 5 minutes. Squeeze the zucchini to remove the excess water; pat it dry with paper towels.

8. In the skillet, heat the remaining 1 Tablespoon olive oil. Add the spice mix and ground turkey. Cook, stirring constantly, for 3 to 4 minutes or until the turkey is almost cooked through. Add the zucchini and continue cooking, stirring often, for 5 minutes or until the turkey is cooked thoroughly; remove from the heat.

9. Arrange the tortillas on the counter. Divide the filling evenly among the rounds and roll them up. Pour 1/3 of the salsa into the skillet. Place the tortillas, seams down, on the salsa. Pour the remaining salsa on top. Crumble the cheese on the salsa.

10. Set the skillet on the grill over low to medium heat. Cover with the grill lid. Cook for 20 minutes or until cheese melts and the tortillas are softened.

11. Sprinkle with scallions, cherry tomatoes, and the chopped cilantro.

— Karoline Boehm Goodnick