these Poblano and Mushroom Tacos are an exception. I've had some poblano chiles sitting around for about a week because I was planning to make chiles rellenos (I found a great recipe that is stuffed with goat cheese and baked), but it's been a little to warm to do all the prep required.
In the spirit of cleaning out the fridge pre-vacation, I found this recipe, but I did make a few changes: I added a couple cloves of garlic and sauteed the vegetables longer than indicated in the recipe. I also cooked up some black beans. Instead of filling the tortillas in the pan I fried them up and we filled our own at the table. Also, I left out the jack cheese, I thought it would be a little to heavy, and the feta on its own provided the right tangy counterpoint to the subtle heat of the chiles. The only other thing I would add would be a squeeze of lime or perhaps some fresh green onion.
Also, note to self (or request to readers) figure out how to make really good crispy taco shells. Mine come out soggy!