( What to do with leftover taco meat... )
Ingredients
4 to 6 large poblano peppers, halved and seeded
½ pound or so taco meat
Eggroll wrappers
Colby Jack Cheese, block or shredded
small bowl of water
cooking spray
Instructions
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down onto the prepared baking sheet.
Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
Run water over the poblano peppers to remove skins and discard them; drain peppers on paper towels.
Lay out an eggroll wrapper
Place a piece of pepper on wrapper
top with some meat, about 2 Tbsp
Place a piece of cheese onto meat, or some shredded if using that
Wet edges around wrapper, just with water, I just use my fingertips
Roll up wrapper and press to seal
Now, you can
deep fry, until golden and crispy, about 350 degree oil
to bake, use a 400 degree oven, spray with cooking spray, place on baking sheet, for about 10 minutes, turning over once, until crispy and browned
to airfry, use a 400 degree oven, spray with cooking spray, place in basket for about 10 minutes, turning over once, until crispy and browned
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