These were one of the unique tacos I found out about while traveling in Mexico City. Cheesy crust with whatever you want to fill it with inside.
Roast Poblano Cheese Crust Recipe: https://www.cookwell.com/recipe/poblano-and-chicken-quesadilla
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“These Cheese Crust tacos (costras) always put me in a good mood.” üzerine 32 yorum
Video.
Cool keto option if you leave out the flour tortilla
Why remove the skin of the pepper?
Absolutely going to make these –> like today hehe
Small thing, but outside the Americas the international audience doesn't have the ubiquitous experience of Mexican cuisine, so a lot of terminology used in these videos requires us to look them up on search engines etc.
Why is grating cheese so much more difficult for me??? It's blowing my mind that you did half a block in 5 seconds
My in laws bring back menonita cheese every time they go to Mexico and they say it's made by a group of menonite people. Might be bullshit but I always like that idea haha.
The Big Chlebowski!
Btw really like ur videos keep it up!also tho, the fact that your microwave seemingly doesnt make sound, have a bisible clock/timer, or even have a light turn on weirds me out, and its crazy cause anything ive seen you put in there comes out steaming in seconds.
The way Ethan absolutely goes after the food he makes is so relatable. His aggressive bites really sells that the food doesn't just look incredible, it's beyond tasty.
Love a good kwesadilla
Yum!
made something similar the other day, with homemade corn tortillas sliced sauteed peppers, boneless skinless chicken thighs pan seared, and some sharp grated cheddar like you did, Frank's red hot and some Turkish baharat spice. the tortillas were a bit stale but the taste and crunch from the peppers and cheese was incredible, i let the cheese brown on both sides and it was glassy in texture, crazy good🤯
my wife says you did your pickled onions wrong.
Ngl that's straight litty ethan oooossshhh
Just made this tonight for the whole fam. Big hit! Had 2 pans going for the cheese, otherwise it would take forever 😂.
Is it bad that I don't de-skin my roasted Poblano? 😅 I've only done it twice so far and now im worried the skin isn't safe to eat or something
Tons of melted/burnt cheese as .. healthy?! My cholesterol ran out of the room after a few minutes. Also.. voice is way too weak, yeah, I could raise the volume but other videos have no problem so.. not happy.
Chlebowski's got a bit of chleb going…chonky boi. No hate, he's cultivating mass.
lLOVE THE workflow real life how to fit cooking into your life tie ins
For ages, I'd melt cheese right in a skillet to crisp and call it 'homemade Cheez-its'. Finding out it's an actual technique in proper dishes has been wonderful.
I still make homemade Cheez-its though. Slices of cheddar on a baking sheet, optionally sprinkled with MSG and some seasoning (rosemary's brilliant with it), 375 degrees Fahrenheit for 5-10 minutes. Pop 'em off the tray with a spatula then let 'em cool and cut 'em into bite-size squares (or not).
Not related to the recipe but on Ethan's note about prep and making cooking easier: If you've got a pasta dish in mind, put the pasta in a bath to soak overnight (or even just a couple hours in advance). Most of the cook time on dried pasta is just rehydration so you can turn that into a passive step and cut down the cook time later. Also, you don't need 6-8 freakin' quarts of water. 1.5 quarts (1.4 liters) per 1 pound (16 oz, or 0.45 kg, or 454 grams) of pasta works perfectly fine and the water only needs to simmer, not boil, so anywhere 180 or up will do. Standard package directions are designed to be fool-proof in the most literal sense so they leave WIDE room for error but there's just no functional need for that wasted time or water.
I made these a lot in college from your recipe years ago. Unfortunately I don’t have a gas stove anymore and I find the broiler doesn’t char the peppers fast enough for my tastes
Definitely making this for my keto diet. These would go great with some CarbMaster tortillas.
Cheese blanket… Yes, please 😂
Browned cheese comes off stainless real easy. I don't know what Ethan's talking about with preferring Teflon. That matters more with something delicate like eggs.
In our household, we’re trying to cut back on heating cheap plastic around our food. Just wondering if you’ve looked into that or just never considered it? The deli container in the microwave caught my eye.
Everyone has frozen cooked chicken in takeout containers…
Huh. I thought he was going for a frico crusted tortilla, which sounds awesome, but that's not what this is. Brown soggy cheese wrap.
My boy loves these he's had to post it 3 times
I love how Ethan is such an authentic cook here. He makes a little bit of a mess, he improvises and just presents what he has, and it looks great. Super happy to see the person and the brand grow.
Ooof… Your eyes look SO dead and devoid of joy in that thumbnail – I'd consider redoing that one