
Roasted Poblano Cheese Crust Quesadilla
Cheese crust taco.
Ingredients
Filling components
- chicken, shredded140 g
- Mexican manchego, shredded140 g
- Poblano peppers2-3
- Hot Saucea spoonful
For serving
- Tortillas2-4
- Pickled onionsto taste
- Sour Creamto taste
Method
Step 1: Roast & prep the poblanos
Set the oven to .
Lay out the peppers on a sheet try and drizzle with oil. Throw them in the oven and roast them for 2-5 minutes or until they are nicely .
Place the peppers in a container with a lid and allow them to a bit so that they soften. Once they are cooled, peel off the skin of the peppers and discard the stem.
Step 2: Combine the chicken & peppers
Roughly chop the poblano. Toss the poblano, hot sauce, and chicken in a bowl. Toss until evenly coated. Heat up the mixture in the microwave until warmed through.
Step 3: Melt the cheese
Set a non-stick pan over medium-high heat. Add a handful of cheese to the skillet and let it melt down completely. The cheese should roughly be the same size as the tortilla. Keep an eye on the cheese so it doesn’t burn, but does crisp up. Add the chicken & poblano mixture to one side of the cheese and fold the cheese over the chicken. Add to a warmed tortilla. Repeat these steps with the remaining chicken & cheese.
Step 4: Garnish & serve
Garnish with pickled onions and sour cream to taste and enjoy.
“This cheese crust taco (known as a costra taco) is filled with chicken and roasted poblanos. You can customize these tacos with whatever protein or vegetables you prefer.”
Watch & Cook
Nutritional Information
FAQ
What kind of cheese is best?
You will want a nice melting cheese here. If you have access to Mexican manchego use that, but Monterrey Jack works great too.
What if I don’t have a non-stick pan?
If you don’t have a non-stick, try using a carbon steel pan. The cheese might really stick to your pan if you don’y use one of these options.