Guest Author - Terri Perkins Fulton

Serves 4

1 tablespoon olive oil
2 poblano chiles, cut into 1/4-inch strips
2 red bell peppers, cut int 1/4-inch strips
1 1/2 cups sliced mushrooms
1 clove garlic, minced
2 russet potatoes, peeled, cooked, cut into 1/2-inch cubes

1 cup packed grated cheese (Mexican blend works well, but jack or cheddar are fine.)
1/2 cup chopped cilantro

8 warm corn tortillas

Optional for serving: sour cream, salsa, and sliced avocado

Heat the oil in a large, non-stick skillet. Add the peppers and mushrooms and saute until tender but not limp, about 10 minutes. Add the garlic and potatoes and cook until the potatoes are warmed through and slightly golden, about another 5 minutes. Season with salt and pepper.

Sprinkle the cheese over and shake the pan a little until its melted and evenly coating the vegetables. Sprinkle with cilantro. Spoon into warm tortillas and garnish as you wish.

Note: If you want to tone down the heat, green bell pepper can be used in place of the poblano chile.