Serves: 3
Total Calories: 865

2 , large poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
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

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.

Nutritional Facts:

Serves: 3
Total Calories: 865
Calories from Fat: 720

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Vegetables
Asparagus with Mushrooms
Baked Potatoes Stuffed with Corn
Baked Stuffed Chayote
Baked Sweet Potatoes with Pumpkin Seeds
Baked Tomatoes Mexicana
Broccoli with Onions and Sweet Potatoes
Broccoli with Red Onion and Cumin
Carrot Pudding
Carrot and Jicama Sticks
Carrots and Potatoes in Ancho Chile Sauce
Cauliflower Fritters
Cauliflower with Cotija Cheese
Cauliflower with Tomatillo and Sweet Pepper Salsa
Cauliflower with Tomatoes and Poblanos
Chard and Hominy
Chard with Chickpeas
Chard with Pickled Red Onions
Chard with Poblano Chiles
Chard with Potatoes
Chayote Casserole with Ground Pork
Chayote and Carrots
Chayote and Tomato with Cheese Topping
Chipotle Mashed Potatoes
Corn Pancakes
Corn and Cabbage
Corn with Cheese
Corn with Chipotle Butter
Corn with Epazote and Poblano Chiles
Corn, Zucchini, and Tomatoes
Eggplant Stuffed with Shredded Chicken
Eggplant with Ranchera Sauce
Fried Plantains
Fried Potatoes with Poblano Chile Strips
Fried Potatoes with Tomatoes and Jalapeños
Green Beans with Mushrooms
Green Chile Strips
Green Chile Strips in Cream with Cheese
Green Chile Strips with Onions and Mushrooms
Grilled Fresh Cactus
Grilled Green Onions
Grilled Zucchini
Hominy, Corn, and Poblano Chiles
Mexican Corn on the Cob
Mixed Vegetables, Mexican Style
Mushrooms and Poblano Chiles in Guajillo Sauce
Mushrooms, Tomatoes, and Chiles
Onion, Zucchini, and Rice Casserole
Pan-Roasted Potatoes and Carrots
Pickled Ancho Chiles Stuffed with Guacamole
Plantains Stuffed with Beans
Poblano Chile Strips with Fried Onions
Portobello Mushrooms Stuffed with Refried Beans
Potato Masa Cakes with Vegetables
Potato and Chile Gratin
Potatoes Steamed with Herbs
Potatoes in Ranchera Sauce
Purslane with Mushrooms
Red Bell Peppers and Jicama
Roasted Potatoes and Onions with Yellow Chile Salsa
Roasted Potatoes and Onions, Yucatán Style
Sautéed Shredded Zucchini
Savory Corn Cake
Squash Blossoms Stuffed with Cheese
Stuffed Anaheim Chiles with Goat Cheese
Stuffed Chiles with Cheese
Stuffed Chiles with Fish
Stuffed Chiles with Mashed Potatoes
Stuffed Chiles with Minced Beef
Stuffed Chiles with Refried Beans
Stuffed Chiles with Shredded Spiced Chicken
Stuffed Chiles with Turkey
Stuffed Chiles with White Beans
Stuffed Poblano Chiles in Walnut Sauce
Sweet Potatoes with Cream and Chipotle Chile
Winter Squash with Greens
Zucchini Pancakes
Zucchini Pudding
Zucchini and Carrots with Tomato
Zucchini and Mushrooms with Epazote
Zucchini with Onions and Cheese