Poblanos are spicy mexican peppers that are bigger than jalapenos. I make corn stuffed poblanos for dinners. I shall post the recipe later. I once had a mushroom-poblano dish at a mexican restaurant. I tried to recreate the same but I didnt know how to make the sauce. Instead I added few other ingredients and it turned out delicious. Here is the recipe.
3 Poblano peppers
6 Corn tortillas
1 Small onion, chopped lengthwise
10 White mushrooms rougly chopped
1 Teaspoon ground black pepper
Salt to taste
1/2 Cup shredded cheese
Preheat the oven to 400 Degrees. Cook the poblanos for 10-15 minutes until they are soft. Remove the skin and seeds and roughly chop them. Heat the oil in a skillet and add the onions. Saute until onions turn translucent. Add the mushroom and saute until mushrooms are cooked. Add the poblanos, salt and pepper and give a stir.
Spread the poblano-mushroom mixture on the tortilla and top it with shredded cheese (Check the picture below).
Fold the tortilla and bake it in the oven for 5-10 minutes.
Serve hot with ketchup or hot sauce.