Healthy cheese tacos

Ingredients

• 240 ml (1 taza)requesón
• 2chiles poblanos
• al gustotortillas taqueras

Instructions

1. 1

   Roast the chillies

   Toast the poblano chillies, then chop them into small cubes.

2. 2

   Mix the filling

   Combine the chopped chillies with the requesón. If the cheese is not salted, add a little salt.

3. 3

   Fill the tortillas

   Warm the tortillas, fill them with the mixture and fold each one in half.

4. 4

   Heat the griddle

   Arrange the tacos on a griddle or comal over a low heat.

5. 5

   Toast the tacos

   Turn the tacos every 2 minutes so they brown evenly, cooking them for around 10 minutes in total.

What are requesón tacos?

These are folded Mexican-style tacos filled with requesón, a fresh, soft cheese, and roasted poblano. The combination keeps the filling creamy while the tortilla toasts on the outside.

This version relies on just a few ingredients and a low, steady griddle heat. The poblano brings a roasted flavour that balances the mild cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 12g protein, 29g carbs, 10g fat.

Most of the carbohydrates come from the tortillas, while the requesón contributes much of the protein and fat. Pair a serving with fresh vegetables or salad for a more varied plate.

Choosing the ingredients

Requesón: Use fresh cheese with a soft, spoonable texture. Taste it before seasoning, since some requesón is already salted.

Poblanos: Roast the chillies before chopping so their flavour becomes deeper and their skin loosens. Remove the seeds if you prefer a gentler filling.

Roasting and chopping the chillies

Roast the poblanos until the skin is blistered and charred in places, turning them as needed. Let them cool enough to handle before chopping into small pieces.

Small, even pieces mix more readily into the cheese and make the tacos easier to fill. Keep the pieces fairly dry so the filling does not become watery.

Filling and folding

Warm the tortillas until pliable before adding the filling; this helps prevent cracks when you fold them. Use enough filling to flavour each taco, but leave room to close it neatly.

If the tortillas feel stiff, warm them a little longer rather than forcing the fold. Keep the filled tacos folded as you transfer them to the griddle.

Getting an even toast

Low heat gives the tortilla time to brown while the cheese filling warms through. Turn the tacos every 2 minutes and cook for around 10 minutes altogether.

Look for lightly browned, crisp patches on both sides and a hot, soft filling. If the tortillas are darkening too quickly, lower the heat.

What to serve with them

Serve the tacos hot with salsa, lime wedges or a fresh chopped salad. These add brightness alongside the creamy cheese and roasted chilli.

For a more substantial plate, pair them with beans or rice. Keep toppings separate until serving so the tortillas stay crisp.

Recipe notes & tips

• Taste the requesón before adding salt, as it may already be seasoned.
• Chop the roasted poblanos into small pieces for an evenly mixed filling.
• Warm the tortillas until pliable so they fold without splitting.
• Keep the griddle at low heat to brown the tortillas without scorching them.
• Turn the tacos every 2 minutes for more even browning.

Variations

• Add fresh herbs: Stir chopped coriander into the cheese filling for a fresh note.
• Make them spicier: Add finely chopped chilli to the filling.
• Add onion: Mix in a little finely diced onion for extra crunch.
• Serve with salsa: Add salsa at the table to keep the tortillas crisp.
• Use another tortilla: Choose another small tortilla if taqueras are unavailable.

Common mistakes to avoid

• Skipping the roast: Raw chilli tastes different; roast the poblanos before chopping.
• Overfilling the tortillas: Too much filling makes them difficult to fold; use a modest amount.
• Folding cold tortillas: They can crack; warm them until flexible first.
• Using high heat: The outside may burn before the filling warms; cook over low heat.
• Leaving them unturned: One side can brown too much; turn every 2 minutes.

How to store

Store leftover tacos in an airtight container in the fridge for up to 2 days. Reheat them on a low griddle, turning until warmed through; the tortillas may be less crisp after storage.

Frequently asked questions