Chile Relleno Tacos
Roasted poblano peppers stuffed with melty cheese, cradled in warm tortillas with a silky tomato sauce. Restaurant-quality tacos ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 4 whole poblano peppers
- 1.5 cups oaxaca cheese or mozzarella, shredded
- 1 can (14 oz) canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 8 tortillas corn tortillas
- 3 tablespoons olive oil
- 1 to taste salt and black pepper
- ¼ cup chopped fresh cilantro or white onion (optional garnish)
Instructions
- 1
Char poblanos directly over a gas flame or under a broiler, rotating, until blackened all over, 5–7 minutes.
- 2
Place in a plastic bag for 2 minutes to steam. Peel off the charred skin under cool running water.
- 3
Slit each pepper lengthwise; scoop out seeds gently. Stuff each with about 3 tablespoons cheese.
- 4
Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 5
Pan-fry stuffed peppers 2 minutes per side until golden. Transfer to a plate.
- 6
In the same skillet, add 1 tablespoon oil and garlic. Sauté 30 seconds until fragrant.
- 7
Pour in crushed tomatoes. Simmer 4 minutes, stirring occasionally. Season with salt and pepper.
- 8
Warm tortillas in the skillet 15 seconds per side. Transfer to a plate.
- 9
Nestle one stuffed pepper into each pair of tortillas. Spoon sauce over the top.
- 10
Garnish with cilantro or onion if desired. Serve immediately.
Tools you’ll need
- kitchen tongs
- large skillet (12-inch)
- sharp knife
- cutting board
- wooden spoon
- plastic bag or bowl with plastic wrap
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