Poblano & Oaxaca Cheese Flatbread

Name: Poblano & Oaxaca Cheese Flatbread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups (250 g) all-purpose flour; ¾ cup (180 ml) warm water, 110°F (43°C), about the temperature of a warm bath; 1½ teaspoon (9 g) kosher salt; 1 tablespoon (15 ml) vegetable oil; 2 large (200 g) poblano peppers, roasted and peeled, roasted, peeled, seeded, and cut into ½-inch (1 cm) strips; 8 ounces (225 g) Oaxaca cheese (quesillo), torn or pulled into bite-sized strands; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 2 tablespoons (30 ml) vegetable oil

From the MyKitchenBank Kitchen

A soft, pillowy Mexican flatbread stuffed with roasted poblano peppers and melted Oaxaca cheese, then pan-fried until golden and charred in spots. The dough is simple and forgiving, and the filling can be assembled ahead. Serve warm as an appetizer, side, or light meal.

Prep: 30 min
Cook: 20 min
Wait: 1 hr
Total: 1 hr 50 min
Makes: 4 flatbreads (1 per person)

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Steps

Before you start

Roast and peel the poblano peppers at least 1 hour ahead (or use jarred roasted poblanos to save time)
Have all ingredients measured and at room temperature
Lightly oil a large bowl and a baking sheet for dough resting

1
Mix the dough
- In a large bowl, combine 2 cups (250 g) all-purpose flour and 1½ teaspoons (9 g) kosher salt.
- Make a well in the center and pour in ¾ cup (180 ml) warm water (about 110°F / 43°C).
- Using a wooden spoon, gradually pull the flour into the water until a shaggy dough forms.
- Add 1 tablespoon (15 ml) vegetable oil and mix until the oil is fully incorporated and the dough comes together.
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Ready when: Dough is shaggy and mostly combined
Tip: Don't overmix; the dough should come together loosely. It will be slightly sticky, which is normal.
2
Knead the dough
- Turn the dough onto an unfloured work surface and knead for 8–10 minutes, folding it over itself and pushing forward with the heel of your hand.
- The dough should become smooth and slightly elastic.
- It may still feel slightly tacky, but it should hold together and not stick excessively to the surface.
- Wipe out your bowl, lightly oil it, and place the dough inside.
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Ready when: Dough is smooth, elastic, and holds together
Tip: If the dough sticks badly, dust your hands lightly with flour as you knead, but avoid adding too much flour, which will make the flatbread tough.
3
First rise
- Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 30–45 minutes until it has visibly risen and feels puffy when gently pressed.
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Ready when: Dough has increased in volume and feels soft when poked
Tip: This is a short rise; you're just looking for the dough to become airy, not double in size.
4
Divide the dough
- Turn the dough out onto a lightly floured surface.
- Divide it into 4 equal pieces (about 2 ounces / 55 g each).
- Gently shape each piece into a ball by pulling the sides toward the center and turning it smooth-side up.
- Let them rest for 5 minutes.
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Ready when: Four balls resting on the surface
Tip: Keep the balls covered loosely with a damp towel while you work so they don't dry out.
5
Roll and stuff
- Working with one ball at a time, flatten it gently with your fingertips on a lightly floured surface into a disc about 4 inches (10 cm) across.
- Using a rolling pin, roll it out to a thin oval roughly 7 inches (18 cm) long and 5 inches (13 cm) wide.
- Place the dough on a lightly oiled piece of parchment or directly on your oiled work surface.
- On the bottom half of the oval, layer about ¼ of the roasted poblano strips and ¼ of the torn Oaxaca cheese (about 2 ounces / 55 g).
- Sprinkle with a small pinch of cilantro if using.
- Fold the top half over the filling and gently seal the edges by pressing with your fingertips, creating a half-moon or pocket shape.
- Repeat with the remaining three dough balls.
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Ready when: Four stuffed flatbreads shaped and sealed
Tip: Don't overfill; too much filling will burst out during cooking. Seal the edges well so the cheese doesn't leak out.
6
Heat the skillet
- Place a 12-inch (30 cm) skillet or cast-iron pan over medium-high heat and add 2 tablespoons (30 ml) vegetable oil.
- Let it heat for 2–3 minutes until the oil is hot and shimmers slightly.
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Ready when: Oil shimmers and moves easily in the pan
Tip: Use a skillet large enough to fit the flatbread comfortably; a cramped pan will steam rather than fry.
7
Pan-fry the flatbreads
- Carefully place one stuffed flatbread into the hot oil.
- It should sizzle immediately.
- Fry for 3–4 minutes on the first side, until the bottom is golden brown with some charred spots.
- Using tongs or a thin spatula, flip it carefully and fry the other side for 2–3 minutes until it is also golden and the cheese inside is soft and melting.
- Transfer to a plate and repeat with the remaining three flatbreads, adding a bit more oil between batches if needed.
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Ready when: Both sides are deep golden brown with charred spots; cheese is visibly melted inside when you peek into a fold
Tip: Don't flip too early or the flatbread will tear. Wait until the bottom is truly golden before turning. Keep finished flatbreads warm on a plate loosely covered with foil.
8
Serve warm
- Arrange the warm flatbreads on a serving platter or individual plates.
- They are best enjoyed immediately while the cheese is still stretchy and the bread is soft.
- Serve with lime wedges, pickled onions, or a simple fresh salsa if desired.
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Ready when: Flatbreads are plated and ready to eat

Good to know

Tips

If you don't have roasted poblanos on hand, char them directly over a gas flame or under the broiler, turning until blackened all over, then place in a plastic bag for 5 minutes to steam before peeling away the charred skin.
For extra flavor, brush the finished flatbreads lightly with a garlic-infused oil or a drizzle of hot chile oil before serving.
If the cheese starts leaking out during frying, reduce the heat slightly and cover the pan for 30 seconds to allow the filling to set.
These flatbreads are best served warm, but they're also excellent at room temperature with a squeeze of fresh lime juice and a dollop of Mexican crema or sour cream.

Make ahead

The dough can be made and refrigerated up to 8 hours ahead; let it come to room temperature before dividing and rolling. The stuffed flatbreads can be assembled and refrigerated for up to 4 hours before frying—fry straight from the fridge, adding 1–2 minutes per side if needed.

Storage & reheating

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 1–2 minutes per side until warmed through and the cheese softens again. Do not freeze; the texture suffers.

Substitutions

Oaxaca cheese (quesillo) → fresh mozzarella or halloumi cheese, torn into small pieces. Oaxaca is stretchy and mild; mozzarella mimics this well. Halloumi will have a firmer, chewier texture but won't melt as much.
poblano peppers, roasted and peeled → roasted red bell peppers or a combination of poblanos and jalapeños. Poblanos are mild with subtle smoke; bell peppers are sweeter, and jalapeños add heat. Adjust to your taste preference.
fresh cilantro leaves → fresh epazote or finely chopped green onion. Cilantro is authentic; epazote adds a peppery, herbaceous note traditional in Mexican cooking. Green onion is milder but still flavorful.
all-purpose flour → bread flour or a blend of whole-wheat and all-purpose flour (up to 1 cup / 125 g whole-wheat). Bread flour makes a slightly chewier flatbread. Whole-wheat adds nuttiness but can make the dough drier; increase water by 1–2 tablespoons if using it.