Italian-Style Poblano Tacos
A unique fusion of Italian and Mexican flavors, featuring roasted poblano peppers in a crispy taco shell.
Ingredients
- ●4 poblano peppersRoast at 400°F for 20-25 minutes
- ●1 tsp italian seasoningMix of oregano, basil, thyme
- ●2 tbsp olive oil
- ●8-10 tortillasCorn or flour, preferably day-old
- ●1 cup ricotta cheeseOptional, for a creamy filling
- ●1/4 cup parmesan cheeseShredded, for topping
- ●to taste salt
- ●chopped fresh cilantroFor garnish
Instructions
- 1
Preheat oven to 400°F.
- 2
Roast poblano peppers for 20-25 minutes, or until skin is charred and blistered.
- 3
Remove peppers from oven and let cool in a bowl covered with plastic wrap.
- 4
Once cool, peel off skin, remove seeds, and cut into strips.
- 5
In a skillet, heat olive oil over medium heat.
- 6
Add italian seasoning and cook for 1-2 minutes, until fragrant.
- 7
Add roasted poblano strips to the skillet and cook for 2-3 minutes, until slightly caramelized.
- 8
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble tacos by spooning poblano mixture onto a tortilla, topping with ricotta cheese (if using), and sprinkling with parmesan cheese.
- 10
Garnish with chopped cilantro and serve immediately.