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15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust)

15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust)

This is your Friday night transition ritual: a cold drink in one hand, and these crispy, blistered, melted masterpieces in the other. We're taking charred poblanos and letting hand-pulled Queso Oaxaca spill over the edges of a corn tortilla in a hot skillet until it forms a perfectly crispy, lacy crust.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 10 minutes
2
easy
snackappetizer
snackvegetarian15-minutecheese+1

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Timeline

16 minutes
0m5m10m15m
Char Poblanos
5m
Prep Cheese & Garnish
4m
Prep Rajas
4m
Melt & Crisp
5m
Garnish & Serve
2m

Ingredients

  • 2 medium poblano peppers(Look for firm, dark green peppers)
  • 8 oz Queso Oaxaca(Hand-pulled into thin strings (Bodega Mode: whole-milk low-moisture mozzarella works in a pinch))
  • 4 corn tortillas(Stale is actually better here for maximum crispness)
  • 1 tbsp neutral oil(Avocado or canola, just for the pan)
  • 1/4 cup white onion(Finely chopped)
  • 2 tbsp fresh cilantro(Roughly chopped)
  • 1 fresh lime(Cut into wedges)
  • 1 pinch kosher salt(To taste)
  • 2 tbsp salsa macha or favorite hot sauce(For finishing)
  • some lime wedges(for serving)

Instructions

  1. 1

    Turn a gas burner to medium-high (or heat a dry cast-iron skillet until smoking). Place 2 medium poblano peppers directly on the flame or pan. Let them blister and turn black, turning occasionally with tongs until charred all over. This brings out their deep, smoky sweetness.

    5 min

    Tip: Don't panic if they pop a little. We want that skin fully blackened.

  2. 2

    While the peppers are blistering, do your prep. Pull 8 oz Queso Oaxaca into thin strings—like string cheese. Chop your 1/4 cup white onion and 2 tbsp fresh cilantro. Have your tortillas ready.

    4 min

    Tip: Pulling the cheese by hand instead of chopping it makes it melt into a better lattice.

  3. 3

    Move the charred poblanos to a bowl and cover with a plate for 1 minute to steam. (This loosens the skin). Use a paper towel to gently rub off most of the black char. Pull out the stems and seeds, then slice the peppers into thin strips (rajas). Toss them in a small bowl with a squeeze from 1 fresh lime and 1 pinch kosher salt.

    4 min

    Tip: It’s okay if a little char stays on the peppers—that's just extra flavor. Taste a strip; if it's super spicy, you might want to use less.

  4. 4

    Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tbsp neutral oil. Place your 4 corn tortillas in the skillet. Immediately pile the pulled Oaxaca cheese high on each tortilla, intentionally letting it spill over the edges onto the pan. Top the cheese mounds with your lime-tossed poblano rajas.

    5 min

    Tip: Let the cheese spill! We are building a 'costra'—that crispy, browned skirt of cheese that fries against the pan. That's the secret to a perfect volcán.

  5. 5

    When the cheese spilling onto the pan is deeply browned and crispy, and the tortillas are rigid like tostadas, use a spatula to carefully lift them onto a cutting board or plates. Garnish generously with the chopped onion, cilantro, and drizzle with 2 tbsp salsa macha or favorite hot sauce. Serve immediately with remaining lime wedges.

    2 min

    Tip: They should crack beautifully when you bite into them.

Chef's Notes

Mom logic here: Volcanes are basically open-faced crispy quesadillas, but they feel like an event. If you don't have a gas stove, throwing the poblanos under your oven broiler for 5 minutes works beautifully. And please, don't use pre-shredded cheese. The potato starch they coat it with prevents that gorgeous, greasy melt we need for the crispy edges. Pulling the Oaxaca cheese takes 60 seconds and is mildly therapeutic after a long week.

Frequently Asked Questions

How long does 15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust) take to make?

15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust) takes about 15 minutes total. That includes 5 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust)?

The main ingredients are: poblano peppers, Queso Oaxaca, corn tortillas, neutral oil, white onion, fresh cilantro, fresh lime, kosher salt, salsa macha or favorite hot sauce, lime wedges.

What type of meal is 15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust)?

15-Minute Skillet Volcanes de Poblano (The Friday Night Cheese Crust) is categorized as: snack, appetizer.