Real Recipes From Real Home Cooks ®


(18 ratings)
Blue Ribbon Recipe by
Cindy Dozier
Kansas, OK

What is a Poblanada you ask? It is an enchilada with a key ingredient - fire-roasted poblano peppers. So good. I made these tonight for dinner and had no leftovers. My family loved them! If you have never tried a fire-roasted poblano pepper - I encourage you to try one today. They are amazing. They are not spicy at all - they are like a bell pepper, but it is a bit more "peppery" than a bell. They are amazing when they've been roasted!

Blue Ribbon Recipe

A filling and delicious dinner with a Southwest feel. They're like taco meat cheesy enchiladas with chunks of fire-roasted poblano peppers. This meal takes a little prep work, but it comes together quickly. Serve with Spanish rice and refried beans for a cheesy and flavorful meal.

— The Test Kitchen @kitchencrew
(18 ratings)
yield 4 -6
method Stove Top

Ingredients For poblanadas

  • 1 lb
    ground beef
  • 2 sm
    or 1 large poblano pepper
  • 1 Tbsp
    garlic, minced
  • 1 md
    onion, chopped
  • 1 pkg
    taco seasoning
  • 1 lb
    sharp cheddar cheese, grated
  • 10-12
    corn tortillas
  • 10 oz
    enchilada sauce, your favorite

How To Make poblanadas

Test Kitchen Tips
Poblanos can also be roasted in the oven by placing them under the broiler. Once the skin is blistered, give them a 1/4 turn to make sure each side gets charred.
  • Steaming charred poblanos to easily remove skin.
    First, you want to put your poblano pepper on your grill and let the outside get charred. Then put it into a glass or metal bowl and cover it with plastic wrap immediately after you take it off the grill. This allows it to sweat and makes the skin come off much easier. While it is sweating you can move on to the next step.
  • Taco seasoning added to browned ground beef and onions.
    Next, brown your ground beef with a chopped onion. If you have a lot of grease left then you will want to drain it off. Add taco seasoning.
  • Chopping the poblano peppers.
    Peel the blackened skins off of the poblanos (don't worry if you miss some, it won't hurt anything). Discard the seeds and the stem, and chop it up.. but not too small.
  • Chopped poblanos added to the ground beef.
    Add the chopped peppers into the skillet with your beef mixture. Cook this for just a couple of minutes on a low heat. The peppers are already done - you just want to marry the poblano pepper flavor into the meat.
  • Warming a corn tortilla.
    Take a small skillet and put a little extra virgin olive oil or vegetable oil or whatever you have on hand into the skillet. (Just enough to coat the bottom of the skillet will do.) On low heat put each tortilla into the skillet for a few seconds. You just want to soften them - not fry them.
  • Ground beef mixture and cheese added to tortilla.
    Remove from the skillet and put a tablespoon of the meat mixture into the center of the tortilla. Sprinkle a little bit of the grated cheese into the center with the meat mixture.
  • Tortilla rolled and placed in a baking dish.
    Roll the tortilla up and put it into a 9x13 pan seam side down. Continue this until the pan is full.
  • Enchilada sauce poured over the tortillas.
    Pour the can of enchilada sauce over the poblanadas.
  • Cheese sprinkled over the tortillas.
    Sprinkle the remaining cheese over the poblanadas.
  • Baking the Poblandas.
    Put into the oven and cook at 350 for about 15-20 minutes or just until the cheese is melted. Top with shredded lettuce, chopped tomatoes, and sour cream if you like.