Fajitas with Chipotle Sour Cream
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Chipotle Sour Cream:
1 cup sour cream (regular or nonfat)
2 tsp. canned chipotle chiles in adobo sauce
1/4 tsp. salt
8 10-inch flour tortillas
2 medium onions, thinly sliced (2 cups)
2 medium red, yellow and/or green bell peppers, cut into thin strips (3 1/2 cups)
2 medium zucchini, cut into thin strips
1 to 2 mild chiles, such as poblano, cut into thin strips (1 3/4 cups)
2 Tbs. canned chipotle chiles in adobo sauce
1 Tbs. fresh lime juice
1 tsp. salt
1/2 tsp. freshly ground pepper
2 Tbs. vegetable oil
Store-bought salsa and lime wedges
To make Chipotle Sour Cream: In small bowl, mix all ingredients. Cover and refrigerate. (Can be prepared up to 1 day ahead.)
Preheat oven to 350F. Wrap tortillas in foil and heat in oven about 15 minutes.
Meanwhile, in large bowl, combine onions, bell peppers, zucchini, chiles, chipotles, lime juice, salt and pepper and mix until well combined. In large skillet, heat 1 Tbs. oil over medium-high heat. Add vegetables in batches and cook, stirring often and adding more oil as needed, until tender.
Serve warmed tortillas, Chipotle Sour Cream, cooked vegetables, salsa and lime wedges at the table, allowing each person to assemble his or her own fajitas.