12492 Vegetable Tacos Makes 6 servings Wed Aug 06 01:10:33 -0700 2008 Tue Feb 03 02:16:04 -0800 2009 Licensed http://www.chow.com/recipes/12492 Tue, 03 Feb 2009 10:16:04 GMT This is sort of a Tex-Mex open-faced taco. It's great for lunch or a casual dinner, but what I love about this recipe is that once you have the taco filling made, you're five minutes away from a delicious snack the next day.

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  • To make the vegetable filling: Heat the butter and oil in a large skillet over medium-high heat. Add the onion, reduce the heat to medium-low, and cook, stirring occasionally, until tender, about 5 minutes. Add the pepper, and continue to cook for an additional 5 minutes. Add the corn, tomatoes, zucchini, Tabasco sauce, chili powder, and salt to taste. Raise the heat to medium-high and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Remove from the heat, cover (to keep warm), and set aside.
  • To assemble and serve: In a second large skillet, heat 2 teaspoons of the butter over high heat. Place 2 tortillas in the skillet, and top each tortilla with a half cup of the vegetable filling and then a half cup of the mixed cheeses. Cover and cook for 2 to 4 minutes, until the cheese is melted and bubbly. Transfer the finished tacos to a platter and tent with aluminum foil to keep warm. Repeat with the remaining butter and tortillas. Serve immediately, topped with the sour cream and cilantro, with the saffron rice.
    • ]]>     http://www.chow.com Allysa Torey 50 Main 1 tablespoon unsalted butter

    ]]>     1 tablespoon olive oil

    ]]>     ½ cup chopped yellow onion (¼-inch dice)

    ]]>     ½ cup chopped orange bell pepper (¼-inch dice)

    ]]>     2 cups fresh or frozen corn kernels

    ]]>     1½ cups diced, seeded tomatoes

    ]]>     1 cup chopped zucchini (¼-inch dice)

    ]]>     1 teaspoon Tabasco sauce

    ]]>     ¼ teaspoon chili powder

    ]]>     Salt

    ]]>     2 tablespoons unsalted butter

    ]]>     Six 6-inch soft corn tortillas

    ]]>     1½ cups shredded Monterey Jack cheese (4½ ounces)

    ]]>     1½ cups shredded sharp white cheddar cheese (4½ ounces)

    ]]>     ½ cup sour cream

    ]]>     ½ cup chopped fresh cilantro

    ]]>     One 16-ounce package saffron yellow rice, such as Vigo, cooked according to package directions

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