This poblano con queso taco is a must-try. It takes less than 10 minutes to prepare and is incredibly versatile. Enjoy it as a vegetarian option or enhance it with steak or chicken for a truly satisfying meal. A standard three-taco serving, made with one poblano pepper and 75 grams of Monterey Jack cheese, contains approximately 407 calories and 22 grams of protein. This recipe offers maximum satisfaction with minimal effort.
The basic recipe involves cutting open a poblano pepper, filling it with cheese, applying heat, chopping it up, pan-frying the mixture, and finally, filling a tortilla. However, there are many variations possible within this simple framework, starting with the pepper itself.
While poblano peppers are the most common choice, you can substitute them with Anaheim peppers for a similar flavor profile. Bell peppers are an excellent option for those who prefer a milder taste, while jalapenos provide an extra kick.
Next comes the cheese. In Mexico City, this taco is traditionally made with Mexican Manchego, a cheese known for its exceptional melting qualities. Monterey Jack is a readily available and excellent substitute. If you do opt for Manchego, ensure it’s the Mexican variety, which differs significantly from the Spanish Manchego typically made from sheep’s milk and dry-aged. Spanish Manchego has a higher fat content and tends to split when melted, which isn’t ideal for this recipe. Oaxaca cheese, similar to mozzarella, is another viable option. Ultimately, any neutral-flavored melting cheese works well.
The cooking process involves two heat sources: one high for charring and another medium-low for finishing. The initial high heat blackens the pepper skin, imparting a distinct charred flavor. A gas grill, direct coals, a broiler, or a cast iron pan over high heat can achieve this. While the charred skin is often left on for its flavor, it can be removed if desired. Simply roast the poblano pepper over a flame until blackened, then place it in a covered bowl for 15 minutes. The skin should peel off easily.
Charred Poblano Peppers on a Grill
After charring, the pepper is chopped and combined with the cheese. This mixture is then pan-fried or cooked on a griddle. While low heat works, medium heat creates desirable crispy, brown cheesy bits.
Chopped Poblano Peppers with Melted Cheese
Once cooked, the filling is portioned onto warmed corn tortillas. Top with your favorite hot sauce, pickled onions, or fresh salsa for a truly delicious taco experience.
To add meat, prepare it while the pepper is charring. Thinly sliced beef, marinated in a mixture of mayonnaise, lime zest, lime juice, chili powder, garlic powder, cumin, and salt, can be cooked on a hot griddle until nicely browned. Then, combine the cooked meat with the chopped poblano and cheese mixture, stirring until the cheese is melted and gooey.
Beef, Poblano Pepper, and Cheese Taco Filling
Fill the tortillas with the meat and cheese mixture and enjoy. These poblano con queso tacos are incredibly flavorful and easy to make, offering a perfect balance of crispy exterior and melty interior.
