Bacon, Cheese and Jalapeño Tacos
Serving Size: 8
- 4 jalapeño peppers
- 0.5 Pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
- 2 Ounce shredded asadero (Mexican melting cheese; see Note) or Monterey Jack cheese
- 2 Ounce shredded asadero
- 2 Ounce finely grated Cotija cheese (see Note) or ricotta salata
- 8 corn tortillas
- salsa verde, for serving
- sour cream, for serving
- Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.
- Heat a large rimmed cast-iron griddle or a cast-iron skillet. 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. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.
- Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
- Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.
Asadero cheese is also known as queso quesadilla. It is a great cheese for melting. Cotija cheese is a white, dry, crumbly cheese. Both cheeses are available at Mexican markets.
Recipe Credit: Rayme Rossello
Image Credit: Con Poulos