Fajitas are a tasty way to get your veggies without even realizing it! Swapping out traditional protein with Portobello gives a satisfying and unexpected texture. Locally made tortillas from El Jaguar make this anything but ordinary.
4 El Jaguar Tortillas
2 Portobello Mushrooms
2 Poblano Peppers
1 Red Onion
1 Teaspoon Cumin
1 Teaspoon Oregano
2 Clove Garlic
2 Oz. Oaxaca Cheese
Salt and Pepper
Large Sauté Pan
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Prep your veggies by thinly slicing the onion, Poblano peppers, Portobello mushrooms and garlic.
Preheat large sauté pan over high heat with 2 tablespoons olive oil. Once the oil in the pan starts to smoke, reduce heat to medium high and add in all your veggies. Season with cumin and oregano.
Toss to combine and cook over medium high heat for 5 minutes until they have softened and taken on some dark color. While your fajitas cook, thinly slice the Oaxaca cheese. Set aside.
Warm the tortillas by heating another sauté pan over medium heat with 1 teaspoon olive oil. Once the sauté pan is warm, add in the tortilla a few at a time blotting the oil from one tortilla to another. Heat over medium heat for 2 minutes per side until soft and pliable.
Once your fajitas are cooked through, place the sliced oaxacan cheese on top of the veggies in the sauté pan. Let the residual heat from the veggies melt the cheese.
To plate, place 2 tortillas on a plate and fill each with ¼ of the fajita and melted oaxacan cheese.