Barbecue-roasted poblanos or green bell peppers have a smoky bite
over an easy-melting cheese and unexpected pings of pomegranate. What grounds this veggie option with an earthy crunch is roasted pumpkin seeds spiced with cocoa, cinnamon and smoked paprika—our nod to Mexico’s dark mole sauce.
In a bowl, combine the brown sugar, cocoa and spices. Set aside.
In a small non-stick skillet over medium-high heat, soften the garlic in the oil. Add the pumpkin seeds and cook for 1 minute, stirring, or until they begin to colour. Add the spice mixture and toss to coat the seeds. Remove from the heat and let cool. Discard the garlic.
Preheat the grill, setting the burners to high. Oil the grate.
Oil the poblano peppers and grill for 3 minutes per side or until they begin to blacken. Lower the grill temperature to medium-low. Transfer the peppers to an airtight container, seal the lid and let them cool. Remove the skin and seeds, then slice the peppers into strips. Pat dry, if needed. Season with salt and pepper.
Lightly brush the tortillas with oil. Grill them on one side for 3 minutes. Add the cheese and continue to grill until it melts. Carefully transfer the tortillas to a serving platter.
Garnish the tortillas with the peppers, sour cream, jalapeño, pomegranate seeds and pumpkin seeds. Serve with lime wedges.