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Dinner Tonight: Poblanos with Potato and Oaxaca Cheese

The spicy chili sauce and potatoes part of this recipe seemed like a great way to zazz up tacos. At first, the type of cheese didn't seem important. I pulled a recipe from Recipe Gullet that said Monterey Jack would work just fine, so I casually looked around the Mexican market, not placing too much importance on the cheese.

Turns out the cheese does matter. If you can find the Oaxaca cheese: please, please go for it. While the taste mirrors Monterey Jack with a little more tang, it melts like fine mozzarella. It envelops this dish and tones down the heat, making it more of a cheesy potato dish than an abrasive pepper one.

Printed from http://www.seriouseats.com/recipes/2008/07/poblanos-peppers-potatoes-oaxacan-cheese-recipe.html

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