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Chile Poblano & Grilled Summer Squash Tacos

by Lisa
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This is what happens when your significant other (soon to be real-life husband, thank you State of California!) leaves you alone for weeks on end. You get lazy, you don't want to shop for one, and you rummage through the fridge looking for things to create a meal. And for some reason I found poblano peppers and squash on my counter and everything I needed to make veggie tacos. I'm sure I have some relatives back home who would sling chorizo at me for making tacos sin carne, but whatevs I say. I'm Californian now, damnit. And you know what? They were amazing. Full of flavor and smoky goodness because I grilled the veggies before topping with queso anejo. And really, anything with cheese on top is going to be good, donchathink? There's not really a recipe here as much as a method so please forgive the inexact quantities.

2 Poblano Chiles
2 yellow squash
1 large purple onion
1 bunch of cilantro
a handful of queso anejo or a few dollops of queso fresco or sour cream
salt and pepper
some olive oil

First, you'll want to put on some Freddy Fender and crack open a cold one. I actually made a Michelada to enjoy but it didn't taste right so I made another. That one didn't taste right either so I had to make another one. Wouldn't you know I messed up again so I had to start all over again. Aye. Oh yes, the peppers. First you need to get the skin off of the poblano peppers by charring them over a flame until they get black. Yes, you are burning them but it's ok; you need them black and charred so that the skin comes off completely. And man do I love that smell. Once you're done place them in a paper bag for a few minutes so that they steam. Remove from the bag, say a few curse words in Spanish because you're impatient, and rub the skin off of the peppers. I do this under running water because it's just easier and you'll want to get rid of all the seeds and stem, too.

Once complete, pat dry the peppers and slice into strips and slice the squash lengthwise. Slice the onion into rings and then drizzle olive oil over all the veggies. Cook on a grill until tender and then place the strips of vegetables in corn tortillas and season with salt and pepper and a crumble of the queso anejo and chopped cilantro. And then have another beer and cry because they taste so good but no one is around to enjoy them with you.

 

- Recipe courtesy of MattBites.com  

 

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