Vegetable Fajitas with Hot Pepper Cream Sauces

1. For chipotle cream, in a small bowl combine half of the sour cream, half of the cilantro, and the chipotle peppers; chill until serving time.

2. For poblano cream, in a small bowl combine remaining sour cream, remaining cilantro, and the poblano pepper; chill until serving time.

3. Halve sweet peppers lengthwise; discard stems, membranes, and seeds. In a small bowl combine olive oil and Mexican seasoning; lightly brush cut sides of sweet peppers, onion, and eggplant with oil mixture. (Or place vegetables in a heavy, large plastic bag; add oil mixture. Seal bag; shake bag to coat vegetables.)

4. Place vegetables on the rack of the grill directly over medium heat. Grill until tender, turning occasionally. (Allow 8 to 12 minutes for eggplant and sweet peppers and 12 to 14 minutes for onion.) Remove vegetables from grill; cool until easy to handle.

5. Meanwhile, wrap tortillas in foil. Place tortillas on rack of the grill directly over medium heat. Grill about 8 minutes or until heated through.

6. Cut sweet peppers into bite-size pieces; cut eggplant into 1/2-inch-thick slices. Separate onion into rings. Place all vegetables in a large serving bowl; toss lightly with salt. Serve vegetables in warm tortillas with chipotle cream, poblano cream, salsa, and, if desired, lime wedges. Makes 10 servings.