Stuffed Pepper Tacos
Updated July 23, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8Anaheim or mild Hatch chiles
- Flaky sea salt
- 8ounces queso Oaxaca, pulled into thin pieces (see Tip for alternatives)
- 16fresh epazote leaves, plus more finely chopped for garnish (see Tip for alternatives)
- 8flour tortillas, ideally homemade
- Extra-virgin olive oil, for drizzling
Nutritional analysis per serving (4 servings)
571 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 22 grams protein; 1379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to medium-high. Starting at the stem of the chiles, cut a 3-inch slit lengthwise. Using gloved hands or a fork, carefully pluck out the ribs and seeds as best you can. Shake the chile to get out any more. Sprinkle the insides with salt. Stuff the chiles with the cheese and two epazote leaves per chile. Close the chiles and bring together their edges over the cheese.
- Step 2
Add the chiles to the grill cut sides down. (Don’t worry; the cheese won’t be melty enough yet to slide out.) Grill until browned, 3 to 5 minutes, top closed if using a gas grill. Continue to grill, turning occasionally, until completely charred, tender and puffy, another 5 to 8 minutes. (It’s helpful to arrange the chiles parallel to the grates to keep them from rolling around.) Set aside to cool slightly, then use your fingers to remove most of the blackened outside.
- Step 3
While the chiles are cooling, warm the tortillas over the flame, just a minute per side. Serve the chiles on top of the tortillas. Sprinkle with chopped epazote, flaky salt and a drizzle of olive oil.
- Queso Oaxaca is salty, milky, melty and available at Latin supermarkets; you could also use fresh salted mozzarella, Monterey Jack or Chihuahua cheese. Fresh epazote is floral and citrusy; in its place, try fresh cilantro and, if you have them, a pinch of dried epazote or dried Mexican oregano.
Private Notes
Comments
Against my better judgement, I prepared these chiles just as you described. The taste is great, but there is no way to get enough of the chile blackened and blistered without having the cheese drip out. And a chile on a tortilla looks rather plain! SO, in the future, I will seed the chiles as you suggest, then roast them until black and blistered all over. I will peel the black skins off, and then stuff the chiles. I think a few minutes under a broiler will melt the cheese. Add some salsa!
Seed the chiles, roast, peel, then stuff. Impossible for the cheese not to melt out while grilling as written.
After roasting the chiles, throw them in a air tight container or bag to cool. The steam trapped in the container helps release the skins.
Chile roasting/stuffing 101 -- 1) roast over flame or on a plancha turning frequently until blistered, 2) place in air-tight container for 15 minutes or so to loosen the peel, 3) peel, 4) make a small slit in the side and seed the chile, 5) stuff with cheese and herbs, 6) return to grill or plancha for a minute until cheese is just melting. You can heat the tortillas on one side and then flip to warm the other with the stuffed chile on top. A broiler works well here.
What’s a little oozing cheese? No problem,
In all my years in Mexico I never ate, saw, or heard of anything like this. But, whatever its origin, it sounds pretty good. A Sonoran tortilla around a Oaxacan chile and cheese. Like Alaskan gumbo, I guess.
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