Equipment
* optional
Ingredients
Naked Tacos
- 4 poblano peppers, whole
- 250 g oaxaca cheese, pulled or shredded
- 15 ml avocado oil
- 15 g cilantro, roughly chopped
- 2 limes, cut into wedges
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 274 kcal
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 760 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 359 mg
- Calcium
- 378 mg
- Iron
- 0.8 mg
- Magnesium
- 9 mg
- Phosphorus
- 29 mg
- Zinc
- 0.1 mg
- Vitamin A
- 366 mcg
- Vitamin C
- 132 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 26 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven broiler to high, approximately 260C or 500F. Line a sturdy baking sheet with aluminum foil for easy cleanup.
Rub the whole poblano peppers evenly with the avocado oil and season lightly with kosher salt.
Place the oiled peppers on the baking sheet and broil for 10 to 12 minutes. Turn them occasionally with tongs until the skin is blistered and evenly charred on all sides.
Remove the peppers from the oven and let them rest for 5 minutes until cool enough to handle. Carefully cut a single lengthwise slit in each pepper and scoop out the seed cluster, leaving the stem completely intact.
Divide the pulled Oaxaca cheese evenly among the four peppers, gently packing it into the hollowed cavities.
Return the cheese-stuffed peppers to the broiler for 3 to 5 minutes until the cheese is bubbling, molten, and developing golden brown spots on top.
Transfer the hot stuffed peppers to serving plates. Garnish generously with fresh cilantro and serve immediately with fresh lime wedges to squeeze over the top.
Chef's Notes
- Poblanos vary wildly in heat levels. While most are very mild, occasionally you will encounter a surprisingly spicy one. Leaving a few seeds inside increases the heat.
- Oaxaca cheese is stretched into long ropes and rolled into a ball, similar to mozzarella. Pulling it apart into thin strings rather than cutting it ensures the best gooey texture.
- The secret to a successful five-ingredient dish is aggressive seasoning and contrasting profiles. The sharp acidity of the lime juice is absolutely critical here to cut through the rich, heavy cheese.
- Do not peel the blistered skin off the poblanos for this recipe. Leaving the charred skin on provides structural integrity so they can be eaten like a taco, and it adds immense smoky flavor.
Storage
Refrigerator: 3 days — Store in an airtight container. The cheese will solidify but can be remelted.
Reheating: Reheat in a 175C/350F oven for 10 minutes until cheese is molten again.
Troubleshooting
Cheese melts completely out of the pepper onto the tray.
Cause: The pepper was split too widely or the ends were cut, destroying the natural vessel shape.
Fix: Use a spatula to scrape the melted cheese off the foil and tuck it back into the pepper just before serving.
Prevention: Make only a shallow, single slit down the middle of the pepper, keeping both the tip and the stem end sealed.
Pepper flesh is tough and hard to chew.
Cause: The peppers were not charred long enough to steam and soften the flesh.
Fix: Cannot be fixed once stuffed and fully melted.
Prevention: Ensure the skin is fully blistered on all sides before removing from the broiler.
Cultural Context
Poblano chiles originate from the state of Puebla, Mexico, and are a cornerstone of Mexican gastronomy. While typically battered and fried for classic Chiles Rellenos, serving them fire-roasted and minimally adorned honors the inherent earthy sweetness of the pepper itself. Using them as a naked vessel mimics the function of a tortilla, marrying traditional flavors in a lighter, modern context.
