Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas

Ingredients

• 1 pound mushrooms
• button or cremini
• or oyster mushrooms
• cleaned
• tough stems removed and sliced
• 1 tablespoon olive oil
• 1 large onions thinly sliced
• 1 x salt to taste
• 2 cloves garlic or to taste
• minced
• 1 x chipotle chili peppers in adobo sauce
• 1 can
• seeded and chopped
• 4 tablespoons cilantro freshly chopped
• 8 each corn tortillas (6-inch)
• 2 ounces queso fresco or ranchero
• or feta
• or goat (chevre) cheese
• crumbled
• 1 x salsa as needed
• store-bought or homemade or fresh

Instructions

1. Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.
2. Cook, stirring often, until tender, 4 to 6 minutes.
3. Stir in the mushrooms and turn the heat up to medium-high.
4. Cook, stirring, until the mushrooms soften and begin to lose moisture.
5. Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle.
6. Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.
7. Stir in the cilantro, season with salt and pepper.
8. Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.
9. Spoon each tortila with mushrooms, and sprinkle some cheese on top.
10. Fold the tortilla and serve with salsa.