Poblano con Queso Taco

A super flavorful 2 ingredient taco that everyone should know how to make.

2-3 servings

Time: 25 mins

By Ethan Chlebowski

One of my favorite tacos that I make often. I first learned about these during my travels in Mexico City.

Ethan Chlebowski

Ethan Chlebowski



  • Poblano queso filling

    • poblano peppers
    • mexican manchego
      1 block
  • Tortillas & toppings

    • corn tortillas
    • pickled onions
      for garnish
    • salsa
      for garnish


Step 1: Stuff & char the poblano

Cut the top off the poblano and remove the stem and insides. Stuff the pepper cavity with a block or slices of cheese (don’t skimp — add however much will fit into the pepper).

Over a charcoal grill, gas stove, or oven broiler, the poblano until on all sides (rotate as needed) and slightly softened.

Step 2: Finish the filling & serve

Roughly dice the roasted poblano and cheese on a cutting board.

Heat a nonstick pan or griddle over medium heat then add the diced poblano and cheese. Cook until the cheese is completely melted and you get a beautiful string pull.

Portion the filling onto fresh or warmed tortillas. Add salsa, pickled onions, and any other desired toppings.

  • Acidic or spicy toppings work well to balance the unctuous cheese.

Enjoy warm.



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