Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers’ markets, and Latin markets.
- 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)
- 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.
- 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.