Crispy Poblano and Cheese Folded Tacos
Ingrediënten
- About 3 tablespoons canola oil
- 3 large poblano chiles about 6 oz. each — stemmed, seeded, and thinly sliced (about 4 cups)
- 1 onion about 10 oz., halved and thinly sliced (about 3 cups)
- 6 oz. pepper Jack cheese grated (about 1 1/2 cups)
- ¼ cup chopped pickled jalapeños
- 3 cloves garlic finely chopped
- 8 small 6-inch flour tortillas
- Store-bought tomatillo salsa queso, and/or pico de gallo, for topping
- Chopped fresh cilantro for garnish
Instructies
- In a large skillet, heat 2 tablespoons of canola oil over medium-high heat.
- Add the thinly sliced poblanos and onions.
- Season with salt and pepper.
- Cook, stirring often, until the vegetables are crisp-tender and browned in spots, approximately 8 minutes.
- Transfer the mixture to a large bowl.
- Stir in the grated pepper Jack cheese, pickled jalapeños, and chopped garlic.
- Season the mixture with salt and pepper.
- Divide the poblano and onion mixture among the tortillas, placing about 2/3 cup on one half of each tortilla.
- Fold the other half of each tortilla over the filling and press to flatten.
- In a large nonstick skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat.
- Working in two batches, cook the folded tacos until golden and crispy, about 2 minutes per side.
- Add more oil if needed.
- Top the crispy tacos with store-bought tomatillo salsa, queso, and/or pico de gallo.
- Garnish with chopped fresh cilantro.
Notes / Tips / Wine Advice:
Serve these Crispy Poblano and Cheese Folded Tacos for a delightful combination of crunch, spice, and cheesy goodness!
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