I’ve been on a Mexican food kick lately, and these babies really hit the spot! Spicy mushroom ‘meat’ wrapped in warm, soft tortillas, covered in cheese sauce and salsa- these fajitas are deceptively simple to make and incredibly delicious!
- 1/3 lb portobello mushrooms (or crimini), sliced
- 1 sm onion, roughly chopped
- 1 packet fajita seasoning mix**
- flour tortillas
- sour cream
- jalapeño cheese sauce (see recipe below)
Jalapeño Cheese Sauce:
- 1 jalapeño pepper, minced, seeds removed (seeds control heat, leave some in if desired)
- 1/4 lb cheddar cheese
- 1/4 lb monterey jack cheese (could also use pepper jack)
- 2 C milk
Begin by sauteing mushrooms and onion in 2 T butter ’til almost tender. Stir seasoning mix into 1 C water, add to mushrooms, and simmer till thickened, stirring occasionally. Set aside.
In a medium sauce pot, melt 3 T butter. Add jalapeño pepper, saute until tender. If you want a more spicy cheese sauce, add in some of the jalapeño seeds, otherwise, leave them out. Add 2 T flour to the butter and peppers, stirring to make a roux, then add 2 C milk, stir until thickened. Add in the cheddar and monterey jack cheeses, stir until melted and uniform in consistency.
Warm the flour tortillas in oven or microwave. Add mushroom filling to tortilla, roll, and slice down middle. pour cheese sauce over the top, then salsa, topping with a spoonful of sour cream. Enjoy- Buen provecho!
Chances are you will end up with extra cheese sauce, but hey, that’s not such a bad thing! This stuff is good on pretty much anything- try stirring in cooked pasta and baking it off for a spicy Mac ‘n Cheese!
** I am currently looking for a good homemade fajita/Mexican seasoning mix recipe, but haven’t had much success. If anyone has a recipe they would like to share, please post it below!