Mushroom Chili Rellenos Tacos

Here they are the Mushroom version of Chili Rellenos Tacos. They are very good too! I am beginning to think any thing with cheese and poblano peppers would taste good. What I do like about the portabello mushrooms is that the tacos are so juicy. They border on being messy even. The mushrooms absorb the marinade and are perfect on their own. But wrap it all together and it is a great meatless meal. I can also report that they were great the next day too. It took just a minute on high in the microwave to have a great lunch. So run out and get some poblanos while they are so pretty. You have a lot of Chili Rellenos Tacos to try.

Mushroom Chili Rellenos TacosServes 2
2 poblano peppers2 portabello mushrooms, marinated [Click here for Marinade recipe]1 cup Monterey Jack cheese, shredded4 small flour tortillas
Pre-heat grill to medium-high heat for 10 minutes. Marinate mushrooms 10 minutes before ready to cook. Rub poblano peppers with a little vegetable oil. Poblanos should be left whole. Place poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Grill mushrooms for 5 minutes a side. Remove from grill and slice. When poblanos are cool enough to touch, peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of parchment paper, place a poblano half on top. Fill poblano with 1/2 of a mushroom and 1/4 cup of cheese, fold tortilla around poblano and wrap in parchment. Place 2 parchment wrapped tacos on a microwave safe plate. Microwave 45 seconds to 1 minute until cheese has melted and tortilla is soft and warm. Serve.

Click here for the original Chili Relleno Tacos (beef and chicken) recipe.
Click here for the Shrimp Chili Relleno Tacos recipe.
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