Poblano Mushroom Tacos

Roast the poblanos on the open flame of a gas burner turning occasionally until well charred on all sides about 4 minutes. Heat a large skillet over high heat and add the olive oil. 3 medium yukon gold potatoes peeled and cut into 1 2 inch pieces.

Olivia Luz

Grilled corn mushroom roasted poblano tacos serves 4 5 large ears of sweet corn grilled and cut off the cob 2 large poblano peppers 2 cups sliced cremini mushrooms 1 2 teaspoon olive oil 1 1 2 tablespoons unsalted butter 1 2 teaspoon salt 1 2 teaspoon pepper 1 large avocado thinly sliced 4 ounces monterey jack cheese. 4 medium poblano chile peppers. Add poblano chile red onion and mushrooms. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium high heat. Add poblano chile red onion and mushrooms.

Put in a bowl and cover with a clean kitchen towel or plastic wrap. When the oil shimmers add the onions and cook stirring often until soft about 5 minutes. Sauté mixture until brown about 5 minutes. 2 tablespoons extra virgin olive oil. Sauté mixture until brown about 5 minutes.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium high heat. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium high heat. Put in a bowl and cover with a clean kitchen towel or plastic wrap. Grilled corn mushroom roasted poblano tacos serves 4 5 large ears of sweet corn grilled and cut off the cob 2 large poblano peppers 2 cups sliced cremini mushrooms 1 2 teaspoon olive oil 1 1 2 tablespoons unsalted butter 1 2 teaspoon salt 1 2 teaspoon pepper 1 large avocado thinly sliced 4 ounces monterey jack cheese.