Ingredients

The following ingredients have 4 Servings
  • 1 pound Baby Bella (Crimini mushrooms, sliced)
  • 2 poblano peppers (seeded and chopped)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (divided)
  • 1/8 teaspoon pepper
  • 1/2 cup chicken broth (divided)
  • 12 corn tortillas
  • 6 oz goat cheese
  • 1/4 cup heavy cream
  • 1/2 cup roasted tomato salsa
  • 1/2 cup Monterey Jack cheese
  • 1 teaspoon freeze dried or fresh cilantro

Instruction

  • Preheat oven to 350 degrees
  • Melt butter and olive oil in skillet over medium high heat
  • Add mushrooms and peppers and saute until softened (about 8 minutes)
  • Season with thyme, 1/4 teaspoon salt and pepper
  • Add 1/4 cup chicken broth and continue cooking while letting the veggies soften until the broth is absorbed (about 2-3 minutes)
  • In a small saucepan add the remaining 1/4 cup chicken broth, goat cheese, cream and 1/4 teaspoon salt
  • Bring to a simmer over medium high heat until cheese has melted and is smooth, sauce should be slightly thick
  • Divide the mushroom filling between each of the tortillas (about 1/4 cup each) and roll and place seam side down in baking dish
  • Cover with salsa, goat cheese sauce and shredded cheese
  • Bake uncovered for 20-25 minutes until cheese is melted everything is heated through
  • Top with cilantro before serving