Start to finish: 1 hour 20 minutes
Servings: 6
1½ pounds Portobello mushrooms (about 6 medium to large)
3 tablespoons fresh lime juice, plus lime wedges for garnish
2 teaspoons ground cumin
3 garlic cloves, 2 left unpeeled and 1 minced
Kosher salt
¼ cup plus 1 tablespoon vegetable oil plus extra for oiling the poblano
1 large poblano (3½-4 ounces) or half a 4½-ounce can green chiles
¾ pound large cherry tomatoes
1 medium onion, sliced ½-inch thick, and the slices separated
6 ounces coarsely grated sharp cheddar cheese
Six 8-inch flour tortillas
1 firm ripe avocado, cut into cubes
½ cup fresh cilantro leaves
½ cup sour cream whisked together with 3 tablespoons water
Hot sauce
Place an oven rack in the top third of the oven and preheat the broiler. Clean the mushrooms; remove and discard the stems (or save them for another use such as vegetable stock); scrape out the gills with a spoon and discard them. Slice the caps in half and then slice them crosswise into ½-inch strips.
In a large shallow bowl whisk together the lime juice, cumin, minced garlic and ¼ teaspoon salt until the salt is dissolved; whisk in ¼ cup of the vegetable oil. Add the mushrooms and stir well, making sure the marinade is well distributed. Set the mushrooms aside, stirring occasionally.
On a rimmed sheet lined with foil place the poblano, rubbed with oil, and broil it on the shelf in the top third of the oven, turning it often, until it is lightly browned on all sides, 6 to 8 minutes. Transfer it to a bowl, cover the bowl with plastic wrap and set it aside while you broil the other vegetables.
On the sheet pan toss the tomatoes, onion slices and 2 unpeeled garlic cloves with the remaining tablespoon oil and a hefty pinch of salt. Spread the vegetables out in one layer. Set the pan on the shelf in the top third of the oven and broil the vegetables, turning them often, until the garlic is tender and the vegetables are browned around the edges, about 8 to 10 minutes. Transfer the tomatoes and onion to a food processor. Peel the garlic and add it to the processor.
Add the mushrooms to the sheet pan and spread them out in one layer. Broil them, turning several times, until they are golden and tender, about 8 to 10 minutes. While the mushrooms are cooking, peel and seed the poblano and coarsely chop it. Add it to the processor and pulse the vegetables in the processor until they are medium-chopped. When the mushrooms are cooked add the chopped vegetables to the mushrooms and stir well (Note: if you are using the canned chiles in place of the poblano, add them at this point. Add salt to taste. Reduce the oven to 350 F.
Arrange the tortillas on a cutting board, and working with one at a time sprinkle one-sixth of the cheese in a line from one edge of the tortilla to the other just below the center of the tortilla, spoon one-sixth of the filling on top of the cheese, spreading it evenly and roll up the tortilla tightly to enclose the filling. Repeat with the remaining tortillas, cheese and filling. Arrange the filled tortillas, seam side down on the rimmed sheet pan, lined with a fresh piece of foil and bake them on the middle shelf of the oven for 8 to 10 minutes or until heated through. Cut the tortillas in half crosswise and transfer 2 halves to each of 6 plates. Serve with the avocado, cilantro, sour cream, lime wedges, and hot sauce for garnish.
Nutrition information per serving: 483 calories; 290 calories from fat; 32 g fat (10 g saturated; 1 g trans fats); 42 mg cholesterol; 382 mg sodium; 37 g carbohydrates; 6 g fiber; 8 g sugar; 15 g protein.
Sara Moulton, Associated Press
