Chili Relleno Tacos

• 2 whole Poblano Peppers
• Olive Oil, For Drizzling On The Peppers Before Roasting
• 6 whole Corn Tortillas
• 1/2 cups Quesadilla Cheese, Shredded
• 1/4 cups Salsa Ranchera
• 2 sprigs Cilantro

1. In a roasting pan, drizzle a little olive oil on the poblano peppers.
2. Roast at 350 F for 40 minutes or until skin blisters.
3. Place roasted poblanos in a closed container and let them sit for 5 minutes.
4. Peel the poblanos and remove the skin and seeds.
5. Slice poblanos into 1/2 inch strips.
6. In a skillet over medium heat, heat tortillas that youve topped with quesadilla cheese and peppers.
7. Once cheese is melted, remove tortillas from heat and top with salsa and cilantro.

peppers, olive oil, corn tortillas, quesadilla cheese, salsa ranchera, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chili-relleno-tacos/ (may not work)