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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large cast-iron or other heavy skillet, heat 3 tbsp. oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining 1 tbsp. oil, the bell pepper and onion and cook, stirring, until crisp-tender, 2 to 3 minutes. Add the jalapeno, garlic and thyme; season with salt and pepper. Cook, tossing, for 2 to 3 minutes.

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  • Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skiller.

  • Fill the hot tortillas with the manchego, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.

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