Oaxacan Recipe

Roast

Preheat broiler to high (or prepare a gas burner or grill). Lightly brush poblanos and Anaheim/Hatch chilies with 1 tablespoon olive oil. Place chilies on a baking sheet and broil, turning every 1–2 minutes, until skin is blackened and blistered all over (about 8–12 minutes total). If using a gas burner or grill, hold over flame or directly on the grate until evenly charred.

Steam & Peel

Transfer charred chilies to a bowl and cover tightly with plastic wrap or a lid to steam for 10–15 minutes. This loosens the skin. After steaming, peel off the blackened skin using your fingers or a small knife. Rinse briefly only if necessary to remove stubborn bits (avoid washing away flavor). Cut a lengthwise slit in each pepper and remove seeds and membranes to reduce heat (leave some seeds for extra heat if desired). Slice into wide strips or leave whole for serving, depending on presentation.

Season

Toss the peeled pepper strips with a pinch of coarse salt (about ¼–½ tsp) and set aside. Reserve any juices in the steaming bowl and drizzle a little over the peppers if desired.

Portion & Press

If your Oaxaca cheese is in a ball or braided, portion it into 3–4 equal pieces (about 3.5–4.5 oz each). If the cheese is braided, gently unbraid and fold into patties or leave as compact pieces. Pat the pieces dry with paper towels to remove excess moisture; this helps achieve a better sear.

Preheat Pan

Heat a large cast-iron or heavy-bottom skillet over medium-high heat until very hot (about 3–5 minutes). Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter; swirl to coat and let the butter melt and stop foaming but not burn.

Sear Cheese

Carefully add the cheese portions to the hot skillet, leaving space between pieces. Sear without moving for 2–3 minutes until the bottom develops a golden-brown, crisp crust. Flip with a spatula and sear the other side for 1.5–2 minutes. If the cheese starts to collapse or ooze too quickly, reduce heat to medium. Aim for a firm exterior with tender, melty interior. For extra crispness, press gently with the spatula during the final 30–60 seconds on each side.

Finish & Season

Transfer seared cheese to a warm plate. Immediately season with the remaining coarse salt (use the remainder of the 1 teaspoon) and sprinkle with the 1 teaspoon ground black pepper. Squeeze a little lime juice over the top (about ½ lime) if desired to brighten the flavor.

Arrange the roasted green chilies alongside or on top of the seared Oaxaca cheese. Garnish with chopped fresh cilantro and additional lime wedges on the side.

Serve immediately while the cheese is hot and melty with warm tortillas and salsa for scooping. If using optional pickled onions, spoon a small amount on top of the cheese or on the side to cut the richness.

Suggested plating: place a portion of seared cheese in the center of each plate, top with 2–3 strips of roasted pepper, scatter cilantro, and serve with 2 tortillas and 1–2 tablespoons salsa per person.