Poblano And Mushroom Tacos
- 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)
- Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; saute mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
- 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.
vegetable oil, poblano chile, red onion, crimini, ground cumin, corn tortillas, thin slices monterey, fresh cilantro, feta, toppings
Taken from www.epicurious.com/recipes/food/views/poblano-and-mushroom-tacos-355771 (may not work)