Ingredients
- 3 Poblano peppers
- 6 Corn tortillas
- 1 Small onion, chopped lengthwise
- 10 White mushrooms rougly chopped
- 1 Teaspoon ground black pepper
- Salt to taste
- Olive oil
- 1/2 Cup shredded cheese
Preheat the oven to 400 Degrees. Cook the poblanos for 10-15 minutes until they are soft. Remove the skin and seeds and roughly chop them. Heat the oil in a skillet and add the onions. Saute until onions turn translucent. Add the mushroom and saute until mushrooms are cooked. Add the poblanos, salt and pepper and give a stir.
Spread the poblano-mushroom mixture on the tortilla and top it with shredded cheese (Check the picture below).
Serve hot with ketchup or hot sauce.
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