Portobello & Poblano Fajitas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  1 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• paper towels
• pepper
• poblano pepper
  2 unit
• portobello mushrooms
  4 unit
• roma tomato
  2 unit
• salt
• smoky red pepper crema
  1/2 c
• vegetable oil
  1 tbsp
• yellow onion
  2 unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Finely dice roma tomato . Halve, peel, and thinly slice yellow onion ; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime . Trim stems from portobello mushrooms ; thinly slice into strips. Halve, core, and slice poblano pepper into strips.

   roma tomato: 2 unit, yellow onion: 2 unit, lime: 2 unit, portobello mushrooms: 4 unit, poblano pepper: 2 unit
2. 

   2

   In a small bowl , combine tomato, chopped onion, lime zest, and juice from half the lime. Season with salt and pepper .

   salt, pepper
3. 

   3

   In a separate small bowl , combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   smoky red pepper crema: 1/2 c
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium heat. Add mushrooms and poblano and season with salt and pepper. Cook, stirring, until softened and lightly browned, ⏱️ 6 minutes to ⏱️ 8 minutes .

   vegetable oil: 1 tbsp
5. 

   5

   Add a drizzle of oil, sliced onion, and half the Southwest Spice Blend (all for 4 servings) to the pan. Cook, stirring, until the veggies are browned and tender, ⏱️ 5 minutes to ⏱️ 7 minutes more. Turn off heat.

   Southwest Spice Blend: 1 tbsp
6. 

   6

   Evenly sprinkle Mexican cheese blend over the veggie filling in the pan; cover the pan to melt the cheese, ⏱️ 1 minutes to ⏱️ 2 minutes . Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   Mexican cheese blend: 1 c, flour tortillas: 12 unit, paper towels
7. 7

   Divide tortillas between plates; fill with cheesy veggie filling, pico de gallo (draining first), and crema. Cut the remaining lime into wedges and serve on the side.