Bacon, Cheese and Jalapeno Tacos

• 4 jalapenos
• 1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
• 2 ounces shredded smoked Gouda cheese (1 cup)
• 2 ounces shredded asadero (Mexican melting cheese; see Note) or Monterey Jack cheese (1 cup)
• 2 ounces finely grated Cotija cheese (see Note) or ricotta salata (1/2 cup)
• 8 corn tortillas
• Salsa verde and sour cream, for serving

1. Roast the jalapenos directly over a gas flame or under a preheated broiler, turning, until charred all over.
2. Let cool.
3. Using a paper towel, rub off the skins and discard the stems.
4. Thinly slice the chiles crosswise, keeping most of the seeds.
5. Heat a large rimmed cast-iron griddle or a cast-iron skillet.
6. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes.
7. Using a slotted spoon, transfer the bacon to paper towels to drain.
8. Pour off all of the fat and wipe the griddle clean.
9. Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
10. Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute.
11. Transfer the tortillas to a work surface.
12. Fill the tortillas with the bacon, jalapenos and mixed cheeses and fold in half.
13. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes.
14. Transfer the tacos to a platter and serve with salsa verde and sour cream.

jalapenos, bacon, gouda cheese, asadero, cotija cheese, corn tortillas, salsa

Taken from www.foodandwine.com/recipes/bacon-cheese-and-jalapeno-tacos (may not work)