Poblano con Queso Taco
A super flavorful 2 ingredient taco.
Ethan ChlebowskiIngredients
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, roast 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.
“One of my favorite tacos that I make often. I first learned about these during my travels in Mexico City.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 1 servings
FAQ
Do I have to use Mexican Manchego?
Any mild melting cheese can actually work here. Mexican Manchego is what you’ll find the taquerias using in Mexico City and has a specific, lightly savory flavor. If you can’t find it at your supermarket, Monterrey Jack is probably the closest substitute. Don’t make the mistake of trying to use Spanish Manchego, which is an aged sheep milk cheese that doesn’t melt easily and has too strong of a flavor.
Can I scale this recipe?
Absolutely. This is actually a great recipe to feed a crowd or prep a bunch of stuffed poblanos in advance. Just dice up the roasted peppers and heat the fillings/tortillas to order.