Poblano con Queso Taco

Name: Poblano con Queso Taco
Total time: 25 min
Yield: 2-3 servings
Cuisine: Mexican
Ingredients: Poblano peppers, 1; Mexican manchego, 1 block; Corn tortillas, 2-3; Pickled onions, for garnish; Salsa, for garnish

A super flavorful 2 ingredient taco that everyone should know how to make.

2-3 servings

Time: 25 mins

Tags:Mexican Easy Bad Day

LET'S COOK!

By Ethan Chlebowski

Ingredients

Poblano queso filling
- poblano peppers
  1
- mexican manchego
  1 block
Tortillas & toppings
- corn tortillas
  2-3
- pickled onions
  for garnish
- salsa
  for garnish

FAQ

One of my favorite tacos that I make often. I first learned about these during my travels in Mexico City.

Ethan Chlebowski

CREATOR

Method

Step 1: Stuff & char the poblano

Cut the top off the poblano and remove the stem and insides. Stuff the pepper cavity with a block or slices of cheese (don’t skimp — add however much will fit into the pepper).

Over a charcoal grill, gas stove, or oven broiler, the poblano until on all sides (rotate as needed) and slightly softened.

Step 2: Finish the filling & serve

Roughly dice the roasted poblano and cheese on a cutting board.

Heat a nonstick pan or griddle over medium heat then add the diced poblano and cheese. Cook until the cheese is completely melted and you get a beautiful string pull.

Portion the filling onto fresh or warmed tortillas. Add salsa, pickled onions, and any other desired toppings.

Acidic or spicy toppings work well to balance the unctuous cheese.

Enjoy warm.