I love dishes with just a few simple ingredients that combine to make something extraordinary. Such is the case with these roasted poblano tacos. Even with only four ingredients, these tacos are full of flavor. The peppers are the only time consuming part of the recipe - they take a while to roast, and then getting the skins off is a bit of a pain, but it's totally worth it! The longer you roast the peppers, the easier they'll be to peel.
The vegetal, slightly spicy flavor of the peppers is perfectly offset by the creamy, tangy goat cheese. I definitely recommend flour over corn tortillas for this recipe, since the richer, softer texture combines well with the fillings.
Roasted Poblano-Goat Cheese Soft Tacos (adapted from Local Flavors)
1-2 poblano chiles per person
Small flour tortillas
Preheat the oven to 400 degrees. Toss the chiles with oil and spread in a single layer in a baking pan. Roast about 40 minutes, turning occasionally, until the chiles are charred. Place the chiles in a bowl and cover. Let steam 10-15 minutes until cool enough to touch without burning your fingers. Peel the skins off the chiles and cut into strips. Be sure to remove all the seeds.
Heat the tortillas in a pan or oven until warmed through. Fill with strips of chiles and goat cheese.