Name: Charred Poblano Naked Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 stuffed peppers
Cuisine: Mexican
Ingredients: 4 poblano peppers; 250 g oaxaca cheese; 15 ml avocado oil; 15 g cilantro; 2 limes; 3 g kosher salt

Equipment

Baking sheet

Tongs

Aluminum foil*

or Parchment paper

* optional

Ingredients

4 servings

Naked Tacos

4 poblano peppers, whole
250 g oaxaca cheese, pulled or shredded
15 ml avocado oil
15 g cilantro, roughly chopped
2 limes, cut into wedges
3 g kosher salt

Nutrition (per serving)

274

Calories

15g

Protein

10g

Carbs

19g

Fat

Fiber

Sugar

760mg

Sodium

Method

Preheat the oven broiler to high, approximately 260C or 500F. Line a sturdy baking sheet with aluminum foil for easy cleanup.

Rub the whole poblano peppers evenly with the avocado oil and season lightly with kosher salt.

Place the oiled peppers on the baking sheet and broil for 10 to 12 minutes. Turn them occasionally with tongs until the skin is blistered and evenly charred on all sides.

12mLook for: Skin is heavily blistered, blackened in spots, and pulling away from the flesh.

Remove the peppers from the oven and let them rest for 5 minutes until cool enough to handle. Carefully cut a single lengthwise slit in each pepper and scoop out the seed cluster, leaving the stem completely intact.

5mFeel: Peppers are softened but still hold their shape.

Divide the pulled Oaxaca cheese evenly among the four peppers, gently packing it into the hollowed cavities.

Return the cheese-stuffed peppers to the broiler for 3 to 5 minutes until the cheese is bubbling, molten, and developing golden brown spots on top.

5mLook for: Cheese is melted, stretching, and golden brown on the peaks.

Transfer the hot stuffed peppers to serving plates. Garnish generously with fresh cilantro and serve immediately with fresh lime wedges to squeeze over the top.

Chef's Notes

Poblanos vary wildly in heat levels. While most are very mild, occasionally you will encounter a surprisingly spicy one. Leaving a few seeds inside increases the heat.
Oaxaca cheese is stretched into long ropes and rolled into a ball, similar to mozzarella. Pulling it apart into thin strings rather than cutting it ensures the best gooey texture.
The secret to a successful five-ingredient dish is aggressive seasoning and contrasting profiles. The sharp acidity of the lime juice is absolutely critical here to cut through the rich, heavy cheese.
Do not peel the blistered skin off the poblanos for this recipe. Leaving the charred skin on provides structural integrity so they can be eaten like a taco, and it adds immense smoky flavor.