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Recipes
November 2009

Poblano and Mushroom Tacos

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

4.7

(8)

Image may contain Food Bread Dish and Meal

Recipe information

  • Total Time

    35 minutes

  • Yield

    makes 4 Servings

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)

Need to make a substitution?

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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 258.3 %Calories from Fat 58.7 Fat (g) 17.0 Saturated Fat (g) 6.0 Cholesterol (mg) 27.3 Carbohydrates (g) 18.4 Dietary Fiber (g) 2.5 Total Sugars (g) 1.2 Net Carbs (g) 16.0t Protein (g) 8.9
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