Paired with a Belgian IPA
Yay! It’s Friday! Let’s throw a party and celebrate with these cheesy roasted pepper tacos! Fortunately/Unfortunately most of my weekend will be spent in an extreme catch-up mode. Besides a couple of long trail runs and a small trip to civilization for groceries (yes, we have to do that now), I plan on getting as far ahead with recipes as humanely possible. I have a feeling September will be a whirlwind of excitment with us moving into our new house, and if I can plan out to the fall of 2016, I would be more than pleased! JK, but not really.
In all seriousness though, that’s basically how long I foresee it taking for us to get settled. I mean we weren’t even fully settled into the last home we built when we had to put it up for sale!
So anyway, have you guys ever had potato tacos? I don’t remember when it was that I had my first potato taco, but after that one experience I never looked back. These tacos are one of my favorites to whip up for Zach and I. It’s great because it’s quick, especially if you roast the peppers ahead of time. I have to be honest with you guys, I’m totally iffy when it comes to raw peppers. I either want them fried up in a skillet or roasted. I like to have roasted peppers on hand all the time. They add some much flavor to the simplest of dishes!
I hope you guys enjoy this recipe for cheesy roasted pepper tacos with potatoes! Pair them with a Belgian-style IPA and have a wonderful weekend! xo
- 2 large red bell peppers
- 2 large poblano chile peppers
- 1 medium hatch green chile (Anaheim may be substituted)
- 2 jalapeno peppers
- 2 tablespoons vegetable oil
- 3 Yukon gold potatoes, chopped into 1/2 inch dice
- 2 tablespoons olive oil
- 1 small yellow onion, diced small
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1/2 teaspoon dried Mexican oregano
- kosher salt and black pepper
- 1 cup sour cream or creme fraiche
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
- 3 tablespoons grated parmesan cheese
- 8-10 corn tortillas, warmed slightly or charred over an open flame
- 1 cup cherry tomatoes, quartered
- Preheat your broiler to high. On a large baking sheet that has been lined with foil, place all of the peppers (red bell, poblano, hatch and jalapeno). Broil for about 8 minutes until all sides have blackened, rotate the peppers every 2 minutes or so. Remove the peppers from heat and transfer them carefully and immediately to a large paper bag. Seal tightly. Let sit for at least 30 minutes. The steam from the peppers will help release the skin.
- While your peppers are cooling, prepare your potatoes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with a generous amount of salt and black pepper, and fry for about 10 minutes, stirring often until they are brown, crispy and cooked through. Remove from heat and set aside.
- Once the peppers have sat at room temperature for at least 30 minutes, remove them carefully from the bag and peel the skin off. Cut them in half lengthwise and remove the seeds and stem. Slice each pepper in 1/4 inch strips. Set aside.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 6 minutes. Decrease the heat to low and and add the pepper strips. Stir in the cilantro, oregano, a dash of salt and black pepper, sour cream, cotija cheese and parmesan cheese. Cook over low heat, stirring continuously until all of the cheese is melty. You may need to add a little bit of water to thin out the mixture if it is too thick. Remove from heat.
- Serve immediately with fried potatoes on charred corn tortillas garnished with fresh cilantro, cotija cheese and fresh cherry tomatoes.