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Ingredients
- 4 poblano peppers
- 1 c. baby portobella mushrooms, sliced
- 1 tblsp. butter
- 4 teaspoons extra-virgin olive oil
- 4 fajita-sized flour tortillas
- 1 cup shredded Monterey Jack cheese
Preparation
Step 1
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Peel and seed the peppers, then slice.
Meanwhile, heat butter in a small saucepan and saute the mushrooms until soft. Remove from heat.
Heat a large skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla. Cover the tortilla with 1/4 cup cheese, 1/4 of the mushrooms and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt the cheese. Remove and cut into wedges; repeat.
Serve with @144908 and sour cream.