Mission®4.5” Flour Tortillas are heated and stuffed with tender smoked sun-dried tomato quinoa and layered with melted jalapeno jack cheese. Topped with a savory mixture of oyster, shitake, and Cremini. mushrooms sautéed with roasted Poblano pepper strips and onion.
24 each 4.5" Heat Pressed Flour Tortilla
1 quart Water
2 cups Golden Quinoa, washed
16 oz. Prepared Sundried Tomato Pesto
2 oz. Butter, unsalted
2 Tbsp. Olive Oil
2 lbs. Mixed Wild Mushroom (Cremini, Oyster, Shitake), sliced
1 cup Julienned Onion
2 Tbsp. Minced Garlic
Salt and Pepper to taste
3 each Poblano Peppers, roasted, peeled and seeded, julienned
1.5 cups Shredded Jalapeno Jack Cheese
- To make quinoa; Bring water to a boil, add washed quinoa, stir, cover and let simmer for 20 minutes or until tender. Remove from heat and add sundried tomato pesto and toss with fork to blend. Hold warm.
- To make mushroom mixture; Heat butter and oil in large rondau over medium-high heat, add mushrooms, garlic, onions and season with salt and pepper as desired. Sauté for 8 to 10 minutes or until nicely seared. Hold warm.
- To make 2 Mushroom & Poblano Tacos; Fill 2 warm tortillas each with 3 tablespoons sundried tomato quinoa, 2 poblano pepper strips, 2 tablespoons mushroom mixture and 1 tablespoon cheese. Serve warm.