MUSHROOMS AND POBLANO CHILES IN GUAJILLO SAUCE

Mushrooms and Poblano Chiles in Guajillo Sauce image

Number Of Ingredients 10

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2 , large poblano chile kimmy, , roasted and peeled
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Guajillo Chile Sauce with Cream
3 tablespoons olive oil
1 1/2 pounds mushrooms (use a mixture of portobello, cremini, and white mushrooms), halved and thinly sliced
1/2 medium white onion, finely chopped
1/4 cup , finely chopped fresh epazote, leaves, if available, or cilantro
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
, Finely crumbled or grated cotija cheese or queso, añejo

Steps:

1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips, then into dice. Then prepare the guajillo chile sauce. Reserve. 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, poblanos, and onions. Cook, stirring, until the moisture has cooked away. Stir in the epazote, salt, and 1 cup of the reserved guajillo chile sauce. (Save the extra sauce for another use.) Cook the mushroom mixture until completely heated through, 3 to 4 minutes. Sprinkle top with cheese. Serve hot or as directed in your recipe.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves