Poblano And Mushroom Tacos

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2 tablespoons vegetable oil, divided

1 fresh poblano chile, halved, seeded, thinly sliced into long strips

1/2 small red onion, sliced

3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)

1 teaspoon ground cumin

4 corn tortillas

4 thin slices Monterey Jack cheese

Chopped fresh cilantro

Crumbled feta or Cotija cheese

Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

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