Serves: 4
Total Calories: 135

2 , large poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons vegetable oil or olive oil
1 medium white onion, thinly sliced
12 medium white or brown cremini mushrooms, sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
freshly ground pepper, to taste

1. Prepare the chiles, then cut out the stem end section of the chile. 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 (about 2 inches × 1/4 inch).

2. In a large skillet, heat the oil over medium heat and cook the onion, stirring, until limp, 3 to 4 minutes. Add the mushrooms and oregano. Cook, stirring, until the mushrooms release their juices and brown slightly. Add the reserved chile strips, salt, and pepper. Heat through completely. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 60

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