Poblano and Mushroom Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets. Ingredients:
2 tablespoons vegetable oil, divided |
1 fresh poblano chile, halved, seeded, thinly sliced into long strips |
1/2 small red onion, sliced |
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups) |
1 teaspoon ground cumin |
4 corn tortillas |
4 thin slices monterey jack cheese |
chopped fresh cilantro |
crumbled feta or cotija cheese |
assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa) |
Directions:
1. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
2. Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.
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