Oaxacan Quesillo Tacos with Roasted Poblano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas filled with melted Oaxacan string cheese and smoky roasted poblano peppers, a staple of regional street food. This Mexican recipe (vegetarian), ready in about 35 minutes, pairs corn tortillas, queso quesillo, roasted poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat. Warm tortillas for 30 seconds per side until pliable and slightly charred.
  2. Step 2: Lightly brush both sides of tortillas with 1 tbsp olive oil. Place strips of queso quesillo on half of each tortilla, then fold the other half over the cheese.
  3. Step 3: Heat a skillet with 1 tsp olive oil over medium heat. Place folded tortillas in skillet and cook for 2 minutes per side until golden and cheese is melted.
  4. Step 4: Top each taco with roasted poblano slices, chopped cilantro, and crumbled queso fresco. Season with salt if needed.

Frequently asked questions

How long does Oaxacan Quesillo Tacos with Roasted Poblano take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxacan Quesillo Tacos with Roasted Poblano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.

Can I substitute ingredients in Oaxacan Quesillo Tacos with Roasted Poblano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan Quesillo Tacos with Roasted Poblano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oaxacan Quesillo Tacos with Roasted Poblano vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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