Bacon, Cheese and Jalapeno Tacos

1. 1

   Roast the jalapenos directly over a gas flame or under a preheated broiler, turning, until charred all over.

2. 2

   Let cool.

3. 3

   Using a paper towel, rub off the skins and discard the stems.

4. 4

   Thinly slice the chiles crosswise, keeping most of the seeds.

5. 5

   Heat a large rimmed cast-iron griddle or a cast-iron skillet.

6. 6

   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.

7. 7

   Using a slotted spoon, transfer the bacon to paper towels to drain.

8. 8

   Pour off all of the fat and wipe the griddle clean.

9. 9

   Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.

10. 10

    Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute.

11. 11

    Transfer the tortillas to a work surface.

12. 12

    Fill the tortillas with the bacon, jalapenos and mixed cheeses and fold in half.

13. 13

    Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes.

14. 14

    Transfer the tacos to a platter and serve with salsa verde and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.