Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 4
Greg DuPree

How to Make It

Step 1

Preheat broiler with oven rack 6 inches from heat. Place poblanos on a baking sheet and broil, turning occasionally, until lightly charred on all sides, 12 to 14 minutes. Place poblanos in a large bowl and cover tightly with plastic wrap; let stand 15 minutes. Peel away charred outer skin from poblanos and remove seeds, then slice into strips; set aside.

Step 2

Whisk together flour and ¼ cup of the milk in a small bowl until smooth. Combine salt, cumin, cayenne, and remaining 1¼ cups milk in a medium saucepan. Bring to a simmer over medium-high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened (mixture should coat the back of a wooden spoon), 5 to 6 minutes. Remove from heat, add Monterey Jack, and stir until cheese is evenly melted.

Step 3

Remove chard leaves from stems. Coarsely chop leaves and stems, keeping them separate.

Step 4

Heat oil in a large skillet over high. Add onions and chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add chard leaves and cook, tossing, until wilted and skillet is mostly dry, 3 to 4 minutes. Remove from heat and stir in milk mixture.

Step 5

Fill tortillas with chard mixture, poblanos, Cotija, and radishes. Serve with lime wedges.

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