Name: Jalapeño Popper Skillet Tacos
Total time: 45 minutes
Yield: 4 servings
Ingredients: 12 oz. pepper jack cheese, coarsely grated (about 3 cups), divided; 4 tsp. all-purpose flour; 1 medium red onion, cut into 1"-thick wedges, layers separated; 4 medium poblano chiles, halved, ribs and seeds removed, cut into 1"-wide strips; 3 jalapeños, thinly sliced into strips; Extra-virgin olive oil (for drizzling); Kosher salt; 8 oz. cream cheese, room temperature, cut into large pieces; Freshly ground pepper; Small flour tortillas, cilantro leaves with tender stems, and lime wedges (for serving)

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Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen

With this recipe, the classic appetizer is reimagined as a spicy cheesy skillet—from which you can scoop your own taco filling. Roasted poblanos, jalapeños, and red onion make up the base, coated with a melty sauce made of pepper jack cheese and stabilizing cream cheese. Serve tortillas, cilantro, and lime wedges on the side to make it a hands-on meal.

Recipe notes

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