Monday, November 2, 2009
I must admit, I don't know that many vegetarians. My trainer at the gym, Kim, is, and an Indian couple we know in town are, but that's about it. My dear bloggy friend Nap is, too, and because I adore Kim and Nap so much, and because it's good for us, the T house is committed to Vegging Out a little more often.
I saw this recipe in the November 2009 issue of Bon Appetit magazine and knew it was for us (and Nap, and Kim). This recipe is ideal because 1) it's in the Fast, Easy, Fresh section of the magazine, and Nap and Kim are busy gals, and 2) at 258 calories and 3 grams of fiber per taco, these aren't going to send my health-conscious friends running for their "fat pants shelf" in the closet any time soon.
And don't lie--you ALL have a "fat pants shelf"...you know you do. Don't even think of denying it.
Poblano and Mushroom Tacos
from Bon Appetit Magazine
2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini(baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
chopped fresh cilantro
crumbled feta or Cojita cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion and mushrooms; saute mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in a single layer, draping up the sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cojita cheese, and toppings.
Verdict: Both hubs and I liked these a lot! The poblanos lend a smoky heat (as does the cumin) and the mushrooms add a meatiness. We did add extra hot sauce and, after the first bite, slices of avocado--an addition I highly recommend! This is a weeknight winner.
Also, if you've invested in a really good non-stick pan, you can reduce the oil to 1 tablespoon, total. Use 1/2 tablespoon for the filling and then use the remaining oil on the tortillas--just BRUSH the oil on each tortilla using a cooking brush and cook in the same manner! Viola! One less day without fat pants!