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Mushroom and Poblano Tacos

November 17, 2009

This recipe was surprisingly delicious, flavorful and filling (and I hate to say this) for a vegetarian recipe.  I thought it would be good, I mushroom and poblano tacosjust didn’t think it would be this good.  The key, I think, is the corn tortillas, which you toast in the pan so the cheese melts and the tacos because crispy.  Even if you don’t love corn tortillas, I suggest trying them in this recipe because they really do make the difference.  I served this with some black beans on the side and it took no more than 30 minutes, start to finish.  This recipe comes from Bon Appetit, with a few alterations.  Makes 10-12 small tacos.


3-4 T olive oil

2 packages sliced cremini (baby bella) mushrooms

1 poblano pepper, seeded and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1 t ground cumin

1/4 t ground chipotle chili

salt and pepper to taste

block of Monterey Jack cheese, cut into thin slices

10-12 corn tortillas

Toppings: salsa, chopped tomato, shredded lettuce, Cotija cheese


Heat 1 T olive oil over medium high heat in a large non-stick skillet and saute mushrooms, poblano and red pepper strips until soft, about 7 minutes.  Stir in cumin, chipotle, and season with salt and pepper to taste.  Remove from pan and keep warm.

Clean out pan and heat 1 T olive oil over medium high heat.  Place 4 tortillas in the pan, draping them up the sides of the pan to fit.  Spoon mushroom filling into tortillas (about 2 spoonfuls) and place 3 strips of cheese over the top.  Using a spatula, press side of tortilla over the top and press down to close.  Brown each side for 1-2 minutes, then serve with toppings on the side.

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