Jalapeno popper tacos

Jalapeno poppers. Tacos. What more is there to say?

I've been watching more food creators on YouTube, and this one was served up to me. Here, Ethan Chlebowski recreates a 2-ingredient taco he had in Mexico city made simply of roasted poblano peppers and cheese. 

I love a simple recipe. As someone who likes it spicy, I decided to riff off this idea by substituting jalapenos for the poblanos, and then realized I was basically making jalapeno poppers. Place a couple in a taco with your favorite fixin's, and you have a fun and easy meal! 

We had leftover poppers the next morning, so we tucked them into tacos with scrambled eggs for the best breakfast tacos ever!

Of course, if jalapenos are too spicy for you, try Ethan's recipe using milder poblanos! 

"Instructions"

Jalapenos (I do one jalapeno per taco, so do the math on how many you'd like)

Shredded or sliced Jack cheese

Remove the jalapeno stem, then cut the jalapeno in half. Scoop out seeds and ribs with a spoon. Place the jalapenos cut side up in a pan covered in aluminum foil and cooking spray. Cook at 400 degrees for 5-7 minutes in an airfryer or oven (a toaster oven is great for this so you don't have to heat up the whole oven). Once peppers are softened and browed a little on the bottom, fill each with a generous pile of cheese. Return to the oven/airfryer for 3-5 minutes, until the cheese is melty and browned. 

Serve with your favorite fixin's. I like corn tortillas with refried beans and salsa or pico de gallo.