TACOS2 tablespoons olive oil
2 (8-oz.) pkg. crimini mushrooms, finely chopped (6 1/2 cups)
3/4 cup finely chopped white onion
2 poblano chiles, roasted, peeled, seeded, thinly sliced (1 cup)*
1 tablespoon minced garlic
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry sherry or 2 tablespoons cider vinegar and 2 tablespoons water
12 (6-inch) corn tortillas
TOPPINGS3 cups shredded Monterey Jack cheese (12 oz.)
3/4 cup Mexican crema or sour cream**
1/4 cup finely chopped deveined seeded jalapeño chiles
1. Heat oven to 350°F. Heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms and onion; cook 4 minutes or until softened, stirring frequently. Add poblanos, garlic, oregano, salt and pepper; cook 1 minute, stirring constantly. Add sherry; cook 5 minutes or until liquid has evaporated, stirring occasionally.
2. Meanwhile, wrap tortillas in foil. Bake 10 to 12 minutes or until warm. Fill tortillas with mushroom mixture; top with cheese, crema and jalapeños. Fold in half.
PER TACO: 225 calories, 14.5 g total fat (7.5 g saturated fat), 10 g protein, 15 g carbohydrate, 35 mg cholesterol, 375 mg sodium, 2 g fiberTIPS *To roast chiles, place over high heat on gas or electric burner. Cook, turning with tongs occasionally, until skins are completely blackened. Place chiles in heavy plastic bag; close bag and let stand 15 minutes or until cool enough to handle. Peel blackened skins under running water or with sharp knife. Slit chiles; remove veins and seeds.
**Mexican crema is similar to sour cream but it's slightly sweeter with a thinner consistency.