These Poblano Tacos NEED To Be Made At Your Next TACO Tuesday

These Poblano Con Queso Tacos are so EASY to make they need to be on your Taco Tuesday rotation. They are scrumptious topped with pico de gallo salsa and sour cream.

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You can easily make these tacos keto by using low carb tortillas or almond flour tortillas if you wish.

Pepper and Cheese Tacos
Ingredients:
1 large poblano pepper
Corn tortillas
3 oz.Monterey Jack cheese, cut into chunks or grated
yellow onion, chopped
Pico de gallo, store bought or my recipe: https://youtu.be/SVx_hJL4YKo
Sour cream

Directions:
Roast or blacken your poblano pepper over a gas burner on your stove. Put the flame on medium heat and let the pepper blacken an area before rotating the pepper. Remember, you are placing the pepper right on/over the flame, rotating the pepper as it blackens using metal tongs for the best grip.

Once the whole pepper is blackened, place it in a bowl and cover the bowl with plastic wrap to cause the pepper to steam for about 10 minutes.

After 10 minutes, remove the blackened skin with a couple of paper towels. You won't necessarily get every bit of black off so don't worry about that. Leaving a little on the pepper will add to the flavor.

Then slice the stem end off of the pepper and make a slit to remove all the seeds. Chop the pepper into bite size pieces.

Preheat a cast iron grill or pan over medium high heat and add a teaspoon or two of avocado or olive oil to the pan. Once hot, add the chopped onion and saute for 3 to 5 minutes with the goal of turning the onions golden brown. When these are done, push them aside.

Preheat a second pan to heat up the corn tortillas. Add 1 tsp of oil and when you are about ready to serve up the tacos, lay a tortilla in the pan to soak up some of the oil as it heats up. Flip the tortilla over until warm but still pliable.

Next add a little more oil to the big frying pan, cast iron is best, and add the peppers and cheese. Work this mixture around until the cheese completely melts and starts to turn golden brown and even gets a bit crispy. Add the caramelized onions to the mix and when everything is completely melted, gooey, and combined you are ready to place this wonderful mixture into a warmed corn tortilla. Top with pico de gallo, and sour cream and you will be in Taco Tuesday heaven! Enjoy!

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Rockin Robin
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