Food & Wine

What's This?
Serving size 8
Total Time


4 jalapeño peppers½ lb thick-cut smoked bacon, cut crosswise into 1/2-inch pieces2 oz shredded asadero (Mexican melting cheese; see Note) or Monterey Jack cheese2 oz shredded asadero2 oz finely grated Cotija cheese (see Note) or ricotta salata8 corn tortillas salsa verde, for serving sour cream, for serving


  1. Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.
  2. Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.
  3. Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
  4. Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.


Asadero cheese is also known as queso quesadilla. It is a great cheese for melting. Cotija cheese is a white, dry, crumbly cheese. Both cheeses are available at Mexican markets.

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Recipe Credit: Rayme Rossello
Image Credit: Con Poulos

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Tags: Lunch, Dinner, Bacon, Cheese, Hot Pepper, Mexican

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