- Appetizer
- Mexican
- One pot
- Stovetop
- Oven
Ingredients
- 2
poblano peppers
- 2 tbsp
unsalted butter
- 1 tbsp
vegetable oil
- 10 oz
cremini mushrooms, stemmed and sliced 1/4 inch thick
- 1/2
white onion, thinly sliced
- 3 cloves
garlic, minced
- 1 tsp
dried oregano, preferably Mexican
salt, to taste
black pepper, to taste
- 8 oz
Oaxaca cheese, pulled into shreds or coarsely grated
- 4 oz
Monterey Jack cheese, coarsely grated
- 2 tbsp
cilantro, chopped (optional)
- 12
flour tortillas (6-inch), warmed
- Pescatarian
Contains milk (unsalted butter, Oaxaca cheese, Monterey Jack cheese) and wheat (flour tortillas (6-inch)).
Whether it’s vegetarian depends on the flour tortillas (6-inch): check the label.
Worked out from the ingredients.
Steps
- Step 1
Turn the oven broiler to high and set an oven rack about 6 inches below it. Put the whole poblanos on a foil-lined baking sheet and broil, turning them with tongs every few minutes, until blistered and blackened in patches all over, 8 to 12 minutes total.
12 min
- 2 poblano peppers
- Step 2
Put the hot poblanos in a bowl and cover with a plate for 10 minutes to steam. Rub off the loose skins with your fingers or a paper towel, then pull out the stems and seeds and tear or slice the flesh into 1/4-inch strips (rajas). Leave the broiler on.
10 min
- Step 3
In a 10-inch ovenproof skillet (cast iron is ideal) heat the butter and oil over medium-high heat. Add the mushrooms and cook, stirring only every minute or so, until they release their liquid, it cooks away, and the mushrooms are browned, 8 to 10 minutes.
10 min
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 10 oz cremini mushrooms
- Step 4
Add the onion and cook until softened, about 3 minutes. Stir in the garlic and oregano and cook until fragrant, about 1 minute. Add the poblano strips, season well with salt and pepper, and stir. Spread the mixture in an even layer and take the skillet off the heat.
4 min
- 1/2 white onion
- 3 cloves garlic
- 1 tsp dried oregano, preferably Mexican
- salt
- black pepper
- Step 5
Toss the Oaxaca and Monterey Jack together and pile them over the vegetables, covering them to the edges of the skillet.
- 8 oz Oaxaca cheese
- 4 oz Monterey Jack cheese
- Step 6
Broil 6 inches from the element until the cheese is fully melted and bubbling with browned spots on top, 3 to 5 minutes. Watch it closely so it does not scorch.
5 min
- Step 7
Scatter with cilantro and bring the skillet straight to the table on a trivet. Scoop the melted cheese and vegetables into warm tortillas and eat right away, while it still stretches.
- 2 tbsp cilantro
- 12 flour tortillas (6-inch)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026