Grilled Vegetable Fajitas With Chipolte Cream
1/3 C. sour cream
1 T. chopped fresh cilantro
1 to 2 t. minced chipolte peppers in adobo sauce
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
2 T. olive oil
1/2 to 1 t. Mexican seasoning
1 medium sweet onion, cut into 1/2-inch slices
1 Japanese eggplant, halved lengthwise
8 10-inch flour tortillas
1/4 t. salt
1/2 C. chunky salsa
For chipolte cream, in a small bowl combine sour cream, cilantro and chipolte peppers; set aside.
Halve bell peppers lengthwise; discard stems, membranes and seeds. Combine olive oil and Mexican seasoning; lightly brush cut sides of bell peppers, onion and eggplant with oil mixture. (Or, place vegetables in a heavy-duty, large plastic bag; add oil mixture. Close bag; shake to coat vegetables.)
Grill vegetables, cut sides up, on the rack of an uncovered grill directly over medium coals until tender, turning occasionally. (Or, use a grill wok.) Allow 8 to 12 minutes for eggplant and bell peppers and 12 to 14 minutes for onion. Remove vegetables from grill; cool until easy to handle.
Meanwhile, wrap tortillas in foil. Place tortillas on grill rack directly over coals. Grill about 10 minutes or until heated through.
Cut bell peppers until thin strips. Cut eggplant into 1/2-inch slices. Separate onion into rings. Place all vegetables in a large serving bowl; toss lightly with salt. Serve vegetables in warm tortillas with chipolte cream and salsa.
Makes 4 servings.
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