Ingredients

• 2 tablespoons vegetable oil, divided
• 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
• 1/2 small red onion, sliced
• 3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
• 1 teaspoon ground cumin
• 4 corn tortillas
• 4 thin slices Monterey Jack cheese
• Chopped fresh cilantro
• Crumbled feta or Cotija cheese
• Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Instructions

1. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
2. Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.