Soft Taco with Roasted Green Chile and Goat Cheese

August 7, 2006

Soft Taco with Roasted Green Chile and Goat Cheese

2 roasted green chiles, skinned, seeded*, and cut into strips
1 large tortilla
Fresh goat cheese
Chopped cilantro

Place the tortilla in a dry skillet over medium heat. As soon as the bottom is warm, flip it over. Put the chile on top, crumble the cheese over it, and add the cilantro. (You can add salsa, too, if you like.) When the cheese starts to soften, slide the tortilla on to a plate, then fold it in half. Press down, wrap in a napkin, sit down, and enjoy!

Variation: Mash the chile flesh with 1 clove of chopped garlic to make a simple relish (chile verde) and spread it on the tortilla instead of using chile strips. This is one of twelve “feasts in simplicity” suggested by Huntley Dent in The Feast of Santa Fe.

*Never ever rinse chiles in water to remove the seeds! Doing so removes the oils, which hold much of the chile’s flavor. Rinsing with water partially explains why commercially processed chiles are never as flavorful as fresh.  Instead, use your fingers to remove seeds, then rinse your fingers.

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