Worth a trip

Poblano and Mushroom Tacos

Name: Poblano and Mushroom Tacos
Cuisine: mexican
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)

A small grocery run gets this on the table.

Ingredients

Steps

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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.

Recipes sourced from Epicurious.com.

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Directions