This week, I am making four different variations of one my favorite foods, tacos. Tonight I made Chili Relleno tacos. They are an un-fried deconstructed version of the Chili Relleno tacos sold at taco stands.
Start by roasting two poblanos.
Roast them at 350 for about 40 minutes.
Pull them out of the oven when the skin is blistered and the peppers are tender.
Cover the peppers so the skin will separate from the pepper. I put the poblanos in my vintage garbage-picked Pyrex casserole.
After about 5 minutes remove the skins from the poblanos. De-seed them and slice them up. Then, warm tortillas topped with a little cheese and sliced pepper in a cast iron pan.
Once the cheese melts, remove the tortillas from the heat. Top them with salsa and cilantro. I used some fresh cilantro that sprung up in my garden a couple weeks ago.
This La Costena salsa ranchera goes well with the smokey poblano flavor, but any salsa will work.
Here’s the recipe:
- 2 poblano peppers
- 1/2 cup quesadilla cheese, shredded
- 6 corn tortillas
- 1/4 cup salsa ranchera
- 2 sprigs cilantro
- In a roasting pan, drizzle a little olive oil on poblano peppers. Roast at 350 degrees for 40 minutes or until skin blisters.
- Place roasted poblanos in a closed container and let sit for 5 minutes.
- Peel the poblanos and remove the skin and seeds. Slice poblanos in 1/2 inch strips.
- In a skillet, heat tortillas topped with quesadilla cheese and peppers.
- Once cheese is melted, remove from heat and top with salsa and cilantro.