Smoky Portobello and Poblano Fajitas with Pico De Gallo and Red Pepper Crema

These portobello and poblano fajitas are a flavor-packed twist on a classic favorite. Hearty mushrooms and mild poblano peppers are sautéed with a smoky spice blend until tender and lightly charred, then blanketed with melted Mexican cheese. The result is a satisfying, meatless filling that’s perfect for stuffing into warm tortillas.

To take these fajitas over the top, we’ve included two quick homemade toppings: a fresh pico de gallo made with tomato, lime and onion and a tangy smoky red pepper crema that adds a cool, creamy finish. Together, they create a balance of smoky, spicy and fresh flavors that will make these fajitas a regular in your dinner rotation.

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Ingredients

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely dice the tomato. Halve, peel and thinly slice the onion; finely chop a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Trim the stems from the portobello mushrooms and thinly slice into strips. Halve, core and slice the poblano into strips.
2. In a small bowl, combine the diced tomato, chopped onion, lime zest and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine the smoky red pepper crema with a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a large drizzle of oil in a large pan (use a large, tall-sided pan for 4 servings) over medium heat. Add the mushrooms and poblano and season with salt and pepper. Cook, stirring, until softened and lightly browned, 6-8 minutes.
4. Add a drizzle of oil, the sliced onion and half the Southwest spice (all for 4 servings) to the pan. Cook, stirring, until the vegetables are browned and very tender, 5-7 minutes more. Turn off the heat.
5. Evenly sprinkle the Mexican cheese over the vegetable filling in the pan; cover the pan to melt the cheese, 1-2 minutes. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates; fill with the cheesy vegetable filling, pico de gallo (draining first) and crema. Cut the remaining lime into wedges and serve on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

What can I substitute for smoky red pepper crema?

Mix sour cream or Greek yogurt with a pinch of smoked paprika and a squeeze of lime juice.

Can I make this recipe vegan?

Yes, omit the cheese or use a vegan cheese alternative and replace the crema with a vegan sour cream.