This stringy cheese and peppery melt is a great way to use up leftover tortillas.
- 1 poblano pepper
- 2 teaspoons kosher salt
- 1/4 cup finely minced cilantro
- 1 serrano or jalapeño pepper
- 1 clove garlic, grated on a microplane grater
- 1/2 pound ground pork
- 12 ounces grated queso quesadilla, Jack, or Oaxacan string cheese.
- Warm tortillas or chips for serving
Preheat oven to 350 degrees F. Cook poblano pepper directly over an open gas flame until charred on all sides, about 10 minutes. Alternatively, cook under a broiler preheated to high, turning occasionally until charred on all sides. Transfer to a bowl and cover with plastic wrap. Allow to rest 10 minutes, then peel and discard skin. Slit in half with a sharp chefs knife and discard seeds and stem. Cut flesh into 1/4-inch-wide strips and set aside.
Combine half of pepper with salt, cilantro, jalapeño, and garlic and transfer to the bowl of a food processor. Process until smooth paste is formed, then transfer to a medium bowl. Add pork and massage with hands until fully combined.
Cook pork mixture in a nonstick or cast iron skillet over medium high heat, stirring anid breaking up meat occasionally until fully cooked and browned in spots. Transfer to a clean bowl. Add cheese and reserved pepper strips and toss to combine. Transfer mixture to a gratin dish, a small cast iron skillet, or a casuals, and bake until cheese is melted and bubbly and just beginning to brown in spots. Serve immediately with warm tortillas or chips.