South Texas Vegetable Tacos with Goat Cheese Recipe

2 large poblano chiles
2 tablespoons olive oil
1 large red onion, slivered
4 small zucchini, cut into half moons (about 3 cups)
1/2 teaspoon kosher salt
1 cup fresh corn kernels
2 teaspoons dried oregano
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Coarsely ground black pepper
8 ounces goat cheese
8 fresh corn tortillas

1. Cut chiles in half lengthwise. Place on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred. Place in a heavy zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins and seeds. Chop.
2. Heat oil in a large skillet over medium-high heat. Add onion, zucchini and salt; sauté 7 minutes or until lightly browned. Add corn; cook 2 minutes. Add oregano, cilantro, lime juice and chiles; cook, stirring, until thoroughly heated. Season with black pepper.
3. Heat tortillas one at a time in a dry cast-iron skillet over medium heat. Spread each with 2 tablespoons goat cheese, top with vegetable mixture and serve immediately. Serves 4.

Recipe by Paula Disbrowe, "Relish Great Cooks," May 2007.

Per serving: 480 calories, 27g fat, 17g prot., 45g carbs., 6g fiber, 610mg sodium.