- 3 large poblano peppers
- squeeze of a lime
- 10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
- 8 ounces Monterey Jack cheese, cut into sticks
- 1 egg, beaten
- 2 tablespoons Old El Paso™ taco seasoning mix (from a 1 oz package), divided
- ½ cup cornmeal
- 3 tablespoons canola oil and more as needed
- Preheat gas oven to a medium-high flame. Place the peppers on the open flame. The skin will crackle and turn black. Turn the peppers occasionally until most of the pepper is black. Remove from flame and place in a paper or resealable bag. You can also just place in a bowl and cover with plastic wrap. Doing this will steam the pepper. Let pepper sit for a couple of minutes. Using a paper towel or gloves wipe off the black skin. It’s okay if a little of it is still on. Remove seeds and stem and slice pepper into 1-inch strips. Squeeze a little lime juice on strips.
- Place a strip of pepper and a stick of cheese in the center of each tortillas. Top with another slice of pepper if desired or only use one pepper slice. Roll up tortilla tightly and secure with a toothpick.
- In a small bowl, combine the egg and 1 tablespoon of taco seasoning.
- In a separate bowl, combine the cornmeal and remaining 1 tablespoon of taco seasoning.
- Brush egg mixture on all sides of the rolled tortillas and roll or sprinkle it with the cornmeal mixture. Repeat with all of the tortillas.
- In a large skillet, heat oil over medium-high heat. Add half of the rolled tortillas and cook for a couple of minutes, turning on all sides until all sides are golden and cheese is melted. Repeat with remaining tortillas adding more oil if necessary.
- Remove toothpicks and serve immediately.
- If you don’t have a gas grill you can place the peppers on a baking tray and broil them for a couple of minutes or until skin blackens.
- If you can’t find fresh poblano peppers, you can use canned.
Source : allrecipes.com