A New Kind of Fajita

You know you've found a good recipe when you make the same exact thing for dinner two nights in a row. This is totally different from leftovers... I literally went back to the store and bought more of the ingredients to make the same exact dish again a day after trying it the first time. I can say this happened for a few reasons. First, it was stinking good! This taco filling was a twist on typical fajitas, with red onions, baby bella mushrooms, and poblano peppers. The flavors blended but still held their own, and the cumin sprinkled over top tied it all together. Adding slices of avocado and fresh pico de gallo put it over the top. I have to admit the other reason I made this was because the ingredient list is short and simple, and I was just not inspired to create anything that involved actual thinking. This recipe will be showing up in my kitchen again, I promise. Black beans on the side add protein and make it a well rounded meal, and I also think cut up grilled chicken would be amazing.

I saw this recipe in Bon Appetit when it first came out, but I have to give props to my friend The Kitchen Witch for inspiring me to actually try it. I owe you girl, because these were awesome!

Here's the full recipe, and if you're like me you can just make the filling and put it into plain soft tacos, or even make bigger burritos. Do follow the Kitchen Witch's advice to add avocado, and other yummy taco toppings you have around. Sky's the limit here! Also, I discovered that the leftovers are quite tasty over some brown rice, topped with cheese of course :)


Poblano and Mushroom Tacos
Makes 4
from Bon Appetit Magazine

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 Monterrey Jack cheese
chopped fresh cilantro
crumbled feta or Cojita 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; saute 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 a single layer, draping up the sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterrey 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 Cojita cheese, and toppings.