- 2 Poblano peppers
- 2 red onions
- 4 Roma tomatoes
- 2 limes
- 4 ounces cilantro
- 8 tablespoons guacamole
- 1 cup Pepper Jack cheese
- 1 cup Mexican cheese blend
- 8 tablespoon sour cream
- 4 flour tortillas
- 2 tablespoons southwest spice
- olive oil
- salt
- pepper
Wash and dry all produce. Core, deseed, and dice poblano. Halve, peel, and thinly slice onion. Dice tomatoes. Roughly chop cilantro. Quarter lime.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes.Stir in the tomatoes, Southwest Spice, and 2 TBSP water.
Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. Remove from heat. Season with salt and pepper. TIP: Add up to 2 TBSP more water if veggie mixture seems dry.
Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese. Top with veggie filling, then sprinkle with pepper jack. Fold tortillas in half to create tacos.
Top with guacamole, sour cream, and cilantro,. Serve with remaining lime wedges on the side.
Megan and Kelli 