Mushroom and Pepper Tacos

While on winter break in Spokane, my cousin made some delicious poblano pepper and mushroom tacos.  After gobbling down two and a half tacos, I knew I had to try these.  My best friend is home from school, and we took an overnight trip up to Bellingham for her to meet my roommate and our cat.  This is the perfect opportunity to make this recipe.  Now, even with mild poblano or pasilla peppers this is not an acid reflux friendly recipe.  So I took a zantac and drank some milk with dinner because these tacos are too good to pass up.

Poblano and Mushroom Tacos

2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
2 portobella mushrooms, thinly sliced
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey jack cheese
Fresh cilantro, chopped
Crumbled feta, or cojita cheese
Toppings of your choice

1) Heat 1 tablespoon oil in large skillet and saute mushrooms, onion, and poblano over medium-high heat until brown, about five minutes.  Mix in the ground cumin and season to taste with salt.  Transfer to bowl.

2) Heat remaining oil in skillet over medium-high.  Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding only on one side.  Place cheese inside and fold over.  Cook until both sides are browned, about 1 minute per side.  Transfer tacos to plates, open, and add assorted toppings.  I like avocado and sour cream.

They were wonderful!  Now to wash them down with some gelato!