Finally with the poblanos and all other ingredients in hand I was able to make these tacos tonight. It was just as good as I had imagined. The poblano adds a layer of heat and smoke and it also help prevent the tortilla from getting soggy. It cradles the pork so well. I loved everything together. It is warm and spicy from the pork and chili. It is also cool and creamy from the coleslaw. The cheese is a bonus. Everything is better with cheese. Definitely a great mash up! I hope you enjoy it as much as I did.
Pulled Pork Rellenos Tacos
4 poblano peppers
1 cup pulled pork (Virginia Barbecue)
8 small flour tortillas
1/2 cup 2% sharp cheddar cheese, shredded
3/4 cup coleslaw (Men's Club Coleslaw)
1/2 red onion, diced
Pickled jalapenos, slices (optional)
To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.
To assemble the tacos: Place a poblano half on each tortilla. Place some pork over the chili, top with cheese. Warm in the microwave for 30 seconds to a minute to melt the cheese. Top with slaw, onion, and jalapenos.
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