Ingredients
- 24 Each 4.5" Heat Pressed Flour Tortillas (28671)
- 1 Qts. Water
- 2 cup Golden Quinoa, washed
- 16 Oz. Sundried Tomato Pesto, Prepared
- 2 Oz. Butter, unsalted
- 2 Tbsp. Olive Oil
- 2 Lbs. Mixed Wild Mushrooms (Cremini, Oyster, Shiitake), sliced
- 1 cup Onions, Julienned
- 2 Tbsp. Garlic, Minced
- To Taste salt
- To Taste pepper
- 3 Each Poblano Peppers, roasted, peeled, seeded, julienned
- 1 1/2 cup Jalapeno Jack Cheese, Shredded
Directions
- To make quinoa: Bring water to a boil, add washed quinoa, stir, cover and let simmer for 20 minutes or until tender. Remove from heat and add sundried tomato pesto and toss with fork to blend. Hold warm.
- To make mushroom mixture: Heat butter and oil in large rondau over medium-high heat, add mushrooms, garlic, onions and season with salt and pepper as desired. Sauté for 8 to 10 minutes or until nicely seared. Hold warm.
- To make 2 Mushroom & Poblano Tacos; Fill 2 warm tortillas each with 3 tablespoons sundried tomato quinoa, 2 poblano pepper strips, 2 tablespoons mushroom mixture and 1 tablespoon cheese. Serve warm.
