Deborah Madison’s poblano tacos are a no-fuss solution for a flavorful, satisfying lunch. Recipe is reprinted from her beautiful book, Local Flavors: Cooking and Eating from America’s Farmers’ Markets.

Ingredients

2 long green chiles, such as New Mexican natives, Joe Parkers, Espanola Hots or poblanos

1 large wheat tortilla

soft fresh goat cheese

chopped cilantro

Directions

Roast the chiles until charred then drop into a covered bowl to steam for 10 to 15 minutes. Slip off the skins and pull out the seeds, then pull into strips with your fingers. Place the tortilla inn a dry skillet over medium heat. As soon as the bottom is warm, flip it over. put the chile on top, crumble the cheese over it, and add the cilantro. (You can add salsa too, if you like.) When the cheese starts to soften, slide the tortilla onto the counter, then fold it in half. Press down, wrap in a napkin, and enjoy.