1/2 cup finely diced zucchini
1/2 cup finely diced bell pepper (combination of red, yellow and green)
1/2 cup canola oil
1 1/2 cups olive oil
12 corn tortillas
3/4 cup sour cream
3/4 cup crumbled queso fresco, ranchero or other fresh cheese
1. In a medium saucepan, combine the jamaica flowers with 4 cups of water over high heat and bring to a boil. Reduce the heat to a simmer, and simmer the flowers for 30 minutes to rehydrate completely. Strain the flowers, then allow them to cool to room temperature. Finely dice and set aside.
2. In a large sauté pan, melt the butter over high heat and add the onions. Sauté, stirring frequently, until the onions are translucent. Reduce the heat to medium and add the diced flowers, zucchini and bell pepper, stirring occasionally and cooking until thoroughly warmed. Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Set aside in a warm place.
3. Reheat the chipotle sauce in a medium sauté pan over medium heat until warmed, stirring frequently. The warmed sauce should be pourable; if too thick, add just enough water to thin to the desired consistency. Keep warm.
3. In a medium sauté pan, combine the oils and heat until a thermometer inserted reads 360 degrees. Dip the tortillas into the oil, one at a time, for just 1 second to warm through, then remove to a paper-towel-lined tray to absorb the excess oil.
4. To assemble the enchiladas, spoon one-half cup filling into the center of each tortilla, then roll the tortilla to form an enchilada. Place two enchiladas onto a plate for each serving, and divide the warmed chipotle sauce evenly over each serving. Spoon 2 tablespoons of sour cream over each serving, and sprinkle over 2 tablespoons crumbled queso fresco, or to taste. Serve immediately.
Each serving: 525 calories; 9 grams protein; 33 grams carbohydrates; 5 grams fiber; 41 grams fat; 16 grams saturated fat; 63 mg. cholesterol; 644 mg. sodium.