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Entree
Mexican
6 tacos
5 minutes
15 minutes
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 Melissa’s Perfect Sweet Onion – peeled; sliced thin
3 fresh Poblano Peppers
1 (14.5 oz.) can Diced Tomatoes
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 cup Jack Cheese – shredded
6 Corn Tortillas
Melissa’s Hatch Pepper Salsa
Melissa’s Orange Habanero Salsa
Heat the oil and melt the butter in a medium-large sauté pan and add the onion. Sauté, stirring occasionally, until caramelized, about 5 minutes.
Meanwhile, completely char the poblano peppers all over by placing them directly onto the stove burner. Once they are charred, place the peppers into a resealable plastic bag to steam. Once cool enough to handle, remove the charred skin, stems and seeds from the peppers. Slice the peppers into julienne sticks.
Add the peppers and tomatoes to the caramelized onions and bring to a boil. Reduce the heat and simmer for 10 minutes.
Sprinkle the cheese all over the pan contents and let it melt.
Heat the tortillas, fill the with the pepper mixture and top with the salsa.
