Poblano con Queso Taco
A super flavorful 2 ingredient taco that everyone should know how to make.
By Ethan ChlebowskiOne of my favorite tacos that I make often. I first learned about these during my travels in Mexico City.
Ethan Chlebowski
Ingredients
Poblano queso filling
- poblano peppers1
- mexican manchego1 block
Tortillas & toppings
- corn tortillas2-3
- pickled onionsfor garnish
- salsafor garnish
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.
FAQ
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