Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas

• 1 pound mushrooms, button or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced
• 1 tablespoon olive oil
• 1 large onions thinly sliced
• 1 x salt to taste
• 2 cloves garlic or to taste, minced
• 1 x chipotle chili peppers in adobo sauce, 1 can, seeded and chopped, or to taste
• 4 tablespoons cilantro freshly chopped
• 8 each corn tortillas (6-inch)
• 2 ounces queso fresco or ranchero, or feta, or goat (chevre) cheese, crumbled
• 1 x salsa as needed, store-bought or homemade or fresh

1. Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.
2. Cook, stirring often, until tender, 4 to 6 minutes.
3. Stir in the mushrooms and turn the heat up to medium-high.
4. Cook, stirring, until the mushrooms soften and begin to lose moisture.
5. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle.
6. Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.
7. Stir in the cilantro, season with salt and pepper.
8. Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.
9. Spoon each tortila with mushrooms, and sprinkle some cheese on top.
10. Fold the tortilla and serve with salsa.

mushrooms, olive oil, onions, salt, garlic, chili peppers, cilantro freshly, corn tortillas, queso fresco, salsa

Taken from recipeland.com/recipe/v/sauteed-mushrooms-onion-chipotl-51651 (may not work)