Let me tell you, nothing brings my family to the dinner table faster than the aroma of cheesy, spicy goodness coming from the kitchen. Poblanadas have become a staple in our household, ever since my husband and I stumbled upon the recipe during a particularly hectic week. You know those nights when everyone’s hungry, and you just want something simple but comforting on the table? That’s when poblanadas shine. With their savory ground beef, zesty taco seasoning, and that unbeatable punch from roasted poblano peppers, this dish always reminds us of cozy weekends and family gatherings.
I still remember the first time I made poblanadas. I was a little unsure about working with poblano peppers—wasn’t sure if the kids would handle the heat! But once I grilled them, let them steam under plastic wrap, and slipped the skins off, I realized how much flavor they added without going overboard on spice. Now, my little one helps me peel the peppers, and my oldest grates the cheddar cheese while we chat about our day. It’s these small kitchen rituals, the laughter over sneaky cheese nibbles, that make cooking this recipe feel extra special.
We love to experiment with the fillings and toppings. Sometimes I swap the beef for shredded chicken, or use Monterey Jack if I’m out of cheddar. Every time, the result is a pan full of golden, bubbling poblanadas that vanish in no time. And don’t even get me started on the leftovers—they’re somehow even better the next day, perfect for quick lunches or late-night snacks. This recipe is a lifesaver for busy weeknights and always gets rave reviews when I serve it to guests.
Whether you’re looking to spice up taco night or just want to try something new, poblanadas are a crowd-pleaser. With easy-to-find ingredients like ground beef, corn tortillas, roasted poblanos, and plenty of cheese, you’re only a few steps away from a dish that’s both satisfying and full of flavor. Give this recipe a shot, and let it become a favorite in your home too!
How to Make Poblanadas
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Ingredients
- 1 pound ground beef
- 1 tablespoon garlic, minced
- 10-12 corn tortillas
- 1 medium onion, chopped
- 2 small or 1 large poblano pepper
- 1 package taco seasoning
- 10 ounces enchilada sauce (your favorite)
- 1 pound sharp cheddar cheese, grated
Directions
- Begin by roasting the poblano pepper directly over a gas flame, grill, or under the broiler until the skin is evenly charred and blistered. Immediately transfer the pepper to a bowl and cover it tightly with plastic wrap to trap the steam. Let it sit while you prepare the rest of the filling; this makes peeling off the skin much easier.
- In a large skillet, cook the ground beef along with the chopped onion over medium-high heat. Stir often until the beef is browned and crumbly and the onions are tender. If there’s excess fat, drain it off. Add the minced garlic and taco seasoning, stirring to coat the meat thoroughly.
- Once the poblano has cooled enough to handle, peel off the blackened skin (it’s fine if a little remains), then remove the stem and seeds. Chop the pepper into thick pieces so you get bursts of flavor in every bite.
- Stir the roasted poblano pieces into the beef mixture, letting everything simmer together gently for 2–3 minutes. This step helps the flavors come together beautifully.
- Meanwhile, heat a small skillet with just enough oil to lightly coat the bottom. Warm each corn tortilla for a few seconds on each side—just enough to make them pliable. Set the softened tortillas aside on a plate.
- To assemble, spoon about a tablespoon of the beef and poblano mixture down the center of each tortilla. Sprinkle a generous pinch of grated cheddar cheese on top, then roll up the tortilla snugly and place it seam-side down in a 9×13-inch baking dish. Continue until all the filling and tortillas are used.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure every bit gets a good coating. Sprinkle the rest of the cheese over the top for that irresistible melty finish.
- Bake in a preheated 350°F oven for 15 to 20 minutes, or until the cheese is bubbly and everything is heated through. When you’re ready to serve, dress your poblanadas with shredded lettuce, diced tomatoes, and a dollop of sour cream for a fresh, colorful finish.
Easy Substitutes for Poblanadas
If you’re short on ingredients, don’t worry! You can swap ground beef for ground turkey, chicken, or even black beans for a vegetarian version. Monterey Jack or mozzarella cheese can easily replace cheddar, and flour tortillas work in a pinch if you’re out of corn. For a different flavor, use green enchilada sauce instead of red. Make the recipe your own with whatever you have on hand!
Best Ways to Store Leftover Poblanadas
Poblanadas keep well in the fridge for up to three days. Transfer leftovers to an airtight container, or cover your baking dish tightly with foil. When you’re ready to reheat, use the oven for best results—just bake at 350°F until warmed through. You can also freeze poblanadas for up to two months. Thaw in the fridge overnight before reheating.
Perfect Pairings for Poblanadas
Serve these cheesy poblanadas with a crisp green salad or a side of Mexican rice for a complete meal. They also go great with refried beans, guacamole, or a simple pico de gallo. For drinks, try a cold Mexican lager, sparkling water with lime, or a tangy margarita. Top each serving with extra cheese, sour cream, and fresh cilantro for extra flair!
Top Techniques for Cooking Poblanadas
To amp up the flavor, grill your poblanos over an open flame for a smoky taste. Don’t skip sweating the peppers—it makes peeling a breeze. Use freshly grated cheese for better melting. When warming tortillas, don’t let them get crispy; just enough heat to make them flexible. For a little extra heat, add a dash of hot sauce to your filling.
Seasonal Twists for Poblanadas
In summer, toss in fresh corn kernels or chopped zucchini to the beef mixture for extra sweetness and crunch. During the fall, add roasted sweet potatoes or butternut squash for warmth and heartiness. In winter, a handful of spinach or kale can sneak in extra greens. Springtime poblanadas come alive with a sprinkle of fresh herbs or a squeeze of lime on top.
FAQs:
Can I make poblanadas ahead of time?
Absolutely! You can assemble the poblanadas up to a day in advance and keep them covered in the fridge. When you’re ready to eat, just pour the enchilada sauce over the top, add the cheese, and bake as directed. This makes for an excellent make-ahead meal for busy weeknights or casual entertaining.
Are poblanadas very spicy?
Poblanadas have a mild level of heat thanks to the poblano peppers, which are generally not too spicy. If you’re concerned about spice, be sure to remove all the seeds from the poblanos or substitute with a milder pepper. For more heat, add jalapeños or hot sauce to the filling to suit your taste.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used if you don’t have corn tortillas on hand. They’ll create a slightly different texture—softer and less robust—but they work well and hold the filling nicely. Just be sure not to overfill them, as flour tortillas can get soggy if saturated with sauce.
What’s the best way to reheat leftovers?
The oven is ideal for reheating poblanadas, as it keeps the tortillas from getting soggy and helps the cheese stay melty. Cover the dish with foil and bake at 350°F until heated through. Microwaving works too, but be sure to cover the dish with a damp paper towel to retain moisture.
How can I make poblanadas vegetarian?
For a vegetarian version, substitute the ground beef with cooked black beans, lentils, or a plant-based meat alternative. You can also add more veggies like mushrooms, bell peppers, or zucchini for extra texture and nutrition. The rest of the recipe stays the same—just as hearty and delicious!
Can I freeze poblanadas?
Yes, poblanadas freeze beautifully. After baking, allow them to cool, then transfer to a freezer-safe container or wrap tightly with plastic wrap and foil. They’ll keep for up to two months. To serve, thaw overnight in the fridge, then reheat in the oven until bubbly and hot.
Poblanadas
Ingredients
- 1 pound ground beef
- 1 tablespoon garlic minced
- 10-12 pieces corn tortillas
- 1 medium onion chopped
- 2 small or 1 large poblano pepper
- 1 package taco seasoning
- 10 ounces enchilada sauce your favorite
- 1 pound sharp cheddar cheese grated
Instructions
- Begin by grilling the poblano pepper until it is charred. After grilling, place it in a bowl and cover it with plastic wrap to allow it to sweat, making skin removal easier.
- While the pepper cools, cook the ground beef along with the chopped onion in a skillet. If excess fat accumulates, drain it, then add the taco seasoning and mix well.
- Once the poblanos are cool, peel off the burnt skin (some bits can remain). Remove the seeds and stem and chop the peppers into medium-sized pieces.
- Incorporate the chopped poblanos into the beef mix and let them simmer together for a couple of minutes to blend the flavors.
- In a small skillet, heat a small amount of oil on low; warm each tortilla quickly, just until pliable, avoiding frying.
- Take a warmed tortilla, place about a tablespoon of the beef and poblano mixture in the center, sprinkle with cheese, and roll it tightly. Position each rolled tortilla seam-side down in a 9x13 baking dish. Continue until all ingredients are used.
- Cover the tortillas with enchilada sauce and add any leftover cheese on top.
- Bake in a preheated oven at 350°F for around 15 to 20 minutes or until the cheese is thoroughly melted. Consider garnishing with shredded lettuce, diced tomatoes, or sour cream when serving.
