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Bon Appétit

Poblano and Mushroom Tacos

By The Bon Appétit Test Kitchen

4.6

(50)

Image may contain Burger Food Dish Meal and Taco
Poblano and Mushroom TacosLisa Hubbard

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)

Preparation

  1. Step 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.

    Step 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.

TagsTacoMexicanLatin AmericanPoblano ChileChileVegetableCrimini MushroomMushroomMonterey JackCheeseDairyMainDinnerNut FreeVegetarianSauteBon Appétit

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