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    Veggie Tacos so Good You'll Forget About Meat

    By | Shine Food – Tue, Jun 5, 2012 9:44 AM EDT

    Photo by Christopher Testani Photo by Christopher Testani By Oliver Strand, Bon Appétit

    Vegetarians get shafted on taco night. While everyone else enjoys tortillas stuffed with Beer-Braised Carnitas or Cumin and Ancho Chicken, meat-free peeps are stuck with just beans and cheese for their tacos (lame). We at BA understand your strife, vegetarians, and developed an uber-flavorful charred poblano filling mixed with onions, sour cream, and all the cheese your heart desires. And it's delicious. But don't tell your meat-eating friends that--you're gonna want it all to yourself.

    Related: How to Make a Vegetarian Feast

    Rajas Poblanas (June 2012)

    Ingredients: 2 pounds fresh large poblano chiles 1 onion, quartered, cut crosswise into 1/4-inch slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup crème fraîche or sour cream 1/4 cup shredded Monterey Jack Kosher salt

    Ingredient Info: Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.

    Preparation: Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.

    Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.

    Related: Bon Appetit's Favorite Mexican Dishes

    Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.

    Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.

    Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Mexican Favorites Slideshow.

    More from Bon Appétit:

    10 Snacks You Thought Were Healthy But Really Aren't
    10 Quick and Easy School-Night Dinners
    25 One-Bite Appetizers
    Junk Food Makeover: Healthier Chicken Nuggets

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