If you can't find queso fresco top these mild tacos with shredded cheddar or Monterey Jack.

Source: Parents Magazine

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Credit: Erica Clark

Recipe Summary test

prep:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F. Dice the potatoes and onion into ½-inch pieces and toss with the olive oil. Spread on a foil-lined baking sheet and season with the salt, pepper, and chili powder. Roast, tossing occasionally, until the potatoes are golden brown and tender, about 25 minutes.

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  • Meanwhile, char the skins of the poblano peppers on the burner of a gas stove or on a grill. Immediately transfer the charred peppers to a bowl and cover with plastic wrap; let sit 10 minutes. Gently rub the charred skin with your fingers (it should peel right off) and discard. Slice the peppers, discarding the seeds.

  • Fill the warmed tortillas with the potato-onion mixture and sliced poblano peppers. Top with queso fresco and fresh cilantro.

Nutrition Facts

300 calories; fat 9g; saturated fat 3g; carbohydrates 48g; insoluble fiber 7g; sugars 3g; protein 9g; sodium 306mg; calcium 154mg; iron 3mg.
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