poblanadas

Name: Poblanadas
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound(s) ground beef; 2 small or 1 large poblano pepper; 1 tablespoon(s) garlic, minced; 1 medium onion, chopped; 1 package(s) taco seasoning; 1 pound(s) sharp cheddar cheese, grated; 10-12 - corn tortillas; 10 ounce(s) enchilada sauce, your favorite

(18 RATINGS)

3.88K Pinches 16 Photos

Cindy Dozier

Kansas, OK

Updated on May 12, 2023

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!

Rate

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

prep time

cook time

method Stove Top

yield 4-6 serving(s)

Ingredients

1 pound ground beef
2 small or 1 large poblano pepper
1 tablespoon garlic, minced
1 medium onion, chopped
1 package taco seasoning
1 pound sharp cheddar cheese, grated
10-12 - corn tortillas
10 ounces 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.

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Roll the tortilla up and put it into a 9x13 pan seam side down. Continue this until the pan is full.
Step 8

Pour the can of enchilada sauce over the poblanadas.
Step 9

Sprinkle the remaining cheese over the poblanadas.
Step 10

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.
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