Grilled Cheese and Poblano Tacos with Tomatillo-Avocado Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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8 tomatillos, husks removed
1/4 cup chopped white onion
1 ripe avocado, halved, pitted and peeled
1/2 cup coarsely chopped cilantro
2 tablespoons lime juice (about 1 lime)
1 teaspoon salt
12×18 ounce pack Queso de Freir, cut into 1-1/2-inch cubes
4 poblano peppers, stemmed, seeded and cut into 1-1/2 inch squares
1 large red onion, cut into 1-1/2-inch squares
6 skewers
12 corn tortillas


To make salsa: Set oven to broil. Line a baking sheet with foil and spread tomatillos and onion on sheet. Broil on top rack until tomatillos are tender and slightly blistered, about 15 minutes, turning halfway through. Remove from oven and cool. In blender or food processor, combine tomatillos, onion, avocado, cilantro, lime juice and salt. Whirl until smooth. Refrigerate until cool.

To make tacos: Thread cheese, peppers and onions onto skewers interchangeably so that there are 6 cubes of cheese on each skewer. Grill a skewer until cheese is tender and browned. Meanwhile, place two tortillas on the grill until hot and puffy, about 1 minute each side. Remove from grill add about 2 tablespoons of salsa to each tortilla, spread evenly. Remove skewer from grill, slide ingredients off skewer and divide evenly among both tortillas. Garnish with sliced radishes, cilantro or toasted pumpkin seeds.