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Poblano Cheese Tacos

  • Serves 6.


  • 3 poblano chilies
  • 3 medium tomatoes, peeled, seeded, and chopped
  • 1 small onion, chopped
  • Salt and pepper to taste
  • 8 oz. Monterey Jack cheese, grated
  • 1 teaspoon sugar
  • 2 Tablespoons vegetable oil
  • 12 small corn tortillas
  • Sour cream


Remove seeds, stems, and veins from chilies. (Careful: wear rubber gloves to prevent burn from the peppers.) Soak chilies in cold, salted water about 1 hour. Combine chilies with tomatoes and onion in blender, blend to smooth paste. Add salt, pepper, and sugar to taste. Heat oil in skillet and cook the pure�, over moderate heat, for 3-5 minutes, stirring constantly. Keep sauce warm while making the tacos. Divide cheese onto the tortillas, placing a spoonful of the chili pure� on each, and garnish with a little sour cream. Serve at once.

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