Chile Relleno Tacos
Roasted poblano peppers stuffed with melty cheese, cradled in warm tortillas with a silky tomato sauce. Restaurant-quality tacos ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Char poblanos directly over a gas flame or under a broiler, rotating, until blackened all over, 5–7 minutes.
Step 2
Place in a plastic bag for 2 minutes to steam. Peel off the charred skin under cool running water.
Step 3
Slit each pepper lengthwise; scoop out seeds gently. Stuff each with about 3 tablespoons cheese.
Step 4
Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, ~90 seconds.
Step 5
Pan-fry stuffed peppers 2 minutes per side until golden. Transfer to a plate.
Step 6
In the same skillet, add 1 tablespoon oil and garlic. Sauté 30 seconds until fragrant.
Step 7
Pour in crushed tomatoes. Simmer 4 minutes, stirring occasionally. Season with salt and pepper.
Step 8
Warm tortillas in the skillet 15 seconds per side. Transfer to a plate.
Step 9
Nestle one stuffed pepper into each pair of tortillas. Spoon sauce over the top.
Step 10
Garnish with cilantro or onion if desired. Serve immediately.
Tools you’ll need
- kitchen tongs
- large skillet (12-inch)
- sharp knife
- cutting board
- wooden spoon
- plastic bag or bowl with plastic wrap
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
