Portobello & Poblano Fajitas

🥘 Ingredients

• flour tortillas
  4 pieces
• lime
  1 piece
• mexican cheese blend
  1 c
• poblano pepper
  1 piece
• portobello mushrooms
  2 pieces
• roma tomato
  1 piece
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tbsp
• vegetable oil
  2 tbsp
• yellow onion
  1 piece

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   portobello mushrooms poblano pepper yellow onion roma tomato lime smoky red pepper crema southwest spice blend mexican cheese blend flour tortillas vegetable oil

   portobello mushrooms: 2 pieces, poblano pepper: 1 piece, yellow onion: 1 piece, roma tomato: 1 piece, lime: 1 piece, smoky red pepper crema: 2 tbsp, southwest spice blend: 1 tbsp, mexican cheese blend: 1 c, flour tortillas: 4 pieces, vegetable oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Finely dice the roma tomato. Halve, peel, and thinly slice the yellow onion; finely chop a few slices until you have 2 tbsp. Zest and quarter the lime. Trim stems from the portobello mushrooms and thinly slice into strips. Halve, core, and slice the poblano pepper into strips.
3. 

   3

   In a small bowl , combine the diced tomato, chopped onion, lime zest, and juice from half the lime. Season with salt and pepper to taste. In a separate small bowl , combine the smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium heat. Add the portobello mushrooms and poblano pepper, then season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, ⏱️ 7 minutes .
5. 

   5

   Add another drizzle of vegetable oil, the sliced yellow onion, and half the southwest spice blend to the pan. Cook, stirring, until the vegetables are browned and very tender, ⏱️ 6 minutes more. Turn off the heat.
6. 

   6

   Evenly sprinkle the mexican cheese blend over the vegetable filling in the pan. Cover the pan to melt the cheese, ⏱️ 2 minutes . Meanwhile, wrap the flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .
7. 7

   Divide the flour tortillas between plates. Fill with the cheesy vegetable mixture, pico de gallo (draining any excess liquid first), and the red pepper crema. Cut the remaining lime into wedges and serve on the side.