Roast the poblano pepper directly over an open flame on the stove, turning occasionally until charred on all sides.
Place the charred pepper in a bowl and cover with a plate to let it steam and loosen the skin.
Peel the charred skin off the poblano pepper, remove the stem and seeds, and chop.
Place the whole wheat tortilla in a skillet. Layer shredded cheese, chopped mushrooms, chopped red bell pepper, and the chopped roasted poblano pepper onto one half of the tortilla.
Fold the tortilla in half over the filling and cook until the cheese is melted and the tortilla is crispy, flipping once to brown both sides.
Remove from the skillet, cut into wedges, and serve hot.
Cook it hands-free.
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