Poblano Con Queso
(recipe modified from cookwell)
Ingredients for pickled onions:
1 medium red onion, very thinly sliced
½ cup water
¼ cup white vinegar
¼ cup apple cider vinegar
1/5 tbsp. maple syrup
1.5 tsp sea salt
¼ tsp red pepper flakes (optional)
Steps for pickled onions:
Put the sliced onions in a heat safe measuring cup
In a small pot, combine water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture over the onions.
Let the pickled onions cool to room temperature. Store in fridge afterwards.
Ingredients for tacos:
Poblano peppers
Cheddar cheese
Pickled onions
Corn tortillas
Steps for tacos:
Cut the top off the poblano and remove the stem and insides. Stuff the pepper cavity with a slices of cheese (don’t skimp — add however much will fit into the pepper).
Over a charcoal grill, gas stove, or oven broiler, roast the poblano until charred on all sides (rotate as needed) and slightly softened. (We used the broil option on our toaster oven).
Roughly dice the roasted poblano and cheese on a cutting board.Heat a nonstick pan 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 pickled onions, and any other desired toppings.
Enjoy warm.
