Jalapeño Popper Skillet Tacos

Method

1. 1

   Place a rack in upper third of oven; preheat to 450°. Set 1 cup coarsely grated pepper jack cheese aside. Place remaining 2 cups coarsely grated pepper jack cheese in a large bowl, add 4 tsp. all-purpose flour, and toss until completely coated.

2. 2

   Place 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, and 3 jalapeños, thinly sliced into strips, in a medium ovenproof skillet. Drizzle lightly with extra-virgin olive oil and season with kosher salt; toss to coat. Roast in oven until tender and blistered in spots, 20–25 minutes. Remove from oven and heat broiler (on high if your oven has options).

3. 3

   Meanwhile, heat ½ cup water in a medium saucepan over medium-high until starting to bubble at the edges. Reduce heat to medium, then add 8 oz. cream cheese, room temperature, cut into large pieces, and cook, whisking constantly, until smooth and combined, about 1 minute. Add coated pepper jack cheese and cook, whisking constantly and vigorously, until cheese is melted and sauce is smooth and homogeneous, about 3 minutes. (Sauce will thicken as it cools; reheat briefly, whisking, before the next step if needed.)

4. 4

   Pour sauce over onion mixture. Sprinkle reserved pepper jack cheese on top. Broil until bubbling and blistered in spots, about 3 minutes. Season with freshly ground pepper.

5. 5

   Serve cheesy onion mixture with small flour tortillas, cilantro leaves with tender stems, and lime wedges for building tacos.

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