Grilled Mushrooms And Colored Pepper Fajitas

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Grilled Mushrooms And Colored Pepper Fajitas

 

1 1/2 pounds mixed fresh mushrooms, portabell caps, shiitake and crimini

8 ounces fresh white mushrooms

1 red bell pepper, halved

1 green bell pepper, halved

1 medium sweet onion, halved

12, 6 inch flour tortillas, warmed

8 ounces feta cheese, crumbled

1/2 teaspoon salt

1 teaspoon whole cumin seeds

2 tablespoons olive oil

1 tablespoon minced garlic

 

Chipotle Cream Sauce:

1 8 oz. container sour cream

1 chipolte pepper, stemmed, seeded

1/2 teaspoon salt

 

In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in

a large bowl with olive oil, garlic and all the mushrooms, toss to mix and coat.

Preheat outdoor grill or broiler. In batches on a grill screen or rack of a

broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from

heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes.

Slice vegetable into strips. Place an equal amount on each tortilla, sprinkle

with feta cheese and a drizzle of chipotle cream. Garnish with cilantro, if

desired.

Chipotle Cream Sauce: In the container of a food processor place sour cream,

pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.

Makes 6 servings.