Chile Poblano Tacos

Ingredients:

• Poblano Pepper: You can substitute with Anaheim, bell, or jalapeño peppers.
• Monterey Jack Cheese: This is suggested as a substitute for Mexican Manchego. Other options include Mexican Manchego, Oaxaca, or Mozzarella.
• Optional Meat: Steak or chicken can be added.
• Marinade for Meat (Optional): Mayonnaise, lime zest, lime juice, chili powder, garlic powder, cumin, and salt.
• Toppings: Hot sauce, pickled onions, or fresh salsa (optional).
• Tortillas: Corn tortillas are recommended.

Directions:

1. Cut open a poblano pepper and insert cheese.
2. Apply high heat to blacken the skin for a charred flavor. You can use a gas grill, coals, a pan under a broiler, or a cast iron over high heat.
3. For a less intense flavor, roast the poblano, then place it in a covered container for 15 minutes to easily remove the skin.
4. Chop the pepper and combine it with cheese.
5. Pan-fry the mixture on medium heat to achieve crispy, browned cheese.
6. Portion the filling onto a warm corn tortilla.
7. Add optional toppings like hot sauce, pickled onions, or fresh salsa.

Optional Addition of Meat:

1. Marinate sliced stew meat with mayonnaise, lime zest, lime juice, chili powder, garlic powder, cumin, and salt.
2. Brown the marinated meat on a hot griddle.
3. Incorporate the cooked meat into the poblano and cheese mixture.