INGREDIENTS
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4 medium poblano chile peppers
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3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces
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Kosher salt
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2 tablespoons extra-virgin olive oil
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1½ tablespoons finely chopped fresh cilantro
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1½ tablespoons finely chopped fresh parsley
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2 tablespoons unsalted butter
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1 large onion, halved and thinly sliced
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12 ounces white mushrooms, trimmed and thinly sliced
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1 clove garlic, minced
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½ cup plain greek yogurt
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Juice of 2 limes
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Freshly ground pepper
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Corn tortillas, warmed, and assorted toppings, for serving