Tacos de Chiles Poblanos

Tacos de Chiles Poblanos are a delightful vegetarian appetizer, featuring roasted poblano peppers filled with a savory blend of cheese and spices, all wrapped in soft corn tortillas. This dish brings a touch of authentic Mexican flavor, perfect for sharing or enjoying as a light meal.

Tacos de Chiles Poblanos
30 minutes
Difficulty: Medium
Mexican
300 kcal

Ingredients

  • Poblano peppers - 2 large
  • Corn tortillas - 4 small
  • Queso Oaxaca (or mozzarella) - 150 grams, shredded
  • Onion - 1 small, finely chopped
  • Garlic - 1 clove, minced
  • Cilantro - 2 tablespoons, chopped
  • Olive oil - 1 tablespoon
  • Lime - 1, juiced
  • Salt - to taste
  • Black pepper - to taste

Steps

  1. Preheat your oven to 200°C (392°F).
  2. Roast the poblano peppers in the oven for about 15-20 minutes, turning occasionally until the skins are blistered and charred.
  3. Remove the peppers from the oven and place them in a plastic bag for about 10 minutes to steam. This will make it easier to peel the skins off.
  4. While the peppers steam, heat olive oil in a pan over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
  5. Once the peppers are cool, peel off the charred skin, remove the seeds, and slice them open carefully.
  6. In a bowl, mix the sautéed onions and garlic with the shredded Queso Oaxaca, chopped cilantro, lime juice, salt, and black pepper.
  7. Stuff each poblano pepper with the cheese mixture and place them on a baking sheet.
  8. Bake the stuffed peppers in the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
  9. Warm the corn tortillas in a dry skillet over medium heat until pliable.
  10. Serve the stuffed peppers in the warm tortillas, garnished with additional cilantro and a squeeze of lime.

Nutrition

  • Calories: 300
  • Protein: 12 g
  • Carbs: 28 g
  • Fiber: 6 g
  • Sugar: 2 g
  • Sodium: 450 mg
  • Cholesterol: 30 mg
  • Total Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Water: 0.3 L

Health Benefits

  • Rich in vitamins A and C from poblano peppers, which support immune health.
  • Good source of protein and calcium from cheese, beneficial for bone health.

Tags

MexicanVegetarianAppetizer