Best 7 Crunchy Taco Stuffed Poblanos Recipes

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Crunchy taco stuffed poblanos are a delightful and flavorful dish that combines the classic flavors of tacos with the unique taste of poblano peppers. This dish is perfect for those who enjoy a bit of spice, as the poblano peppers add a subtle heat that complements the savory taco filling. The poblanos are stuffed with a mixture of ground beef, taco seasoning, cheese, and your favorite taco toppings. The dish is then baked until the poblanos are tender and the cheese is melted and bubbly. Crunchy taco stuffed poblanos are a delicious and easy-to-make dish that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

TACO STUFFED POBLANO PEPPERS



Taco Stuffed Poblano Peppers image

These stuffed poblano peppers are a Mexican spin on classic stuffed poblano peppers. The taco filling is family friendly and delicious!

Provided by Tanya Schroeder

Categories     dinner, easy, quick meal

Time 40m

Number Of Ingredients 14

3 poblano peppers
1 lb ground beef
1 1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
2 cloves minced garlic
1/2 teaspoon salt
1 can pinto beans rinsed and drained
1/2 cup salsa
1 1/2 cups shredded cheddar cheese
1/3 cup crumbled queso fresco
avocado for garnish

Steps:

  • Preheat the oven to 450 degrees. Lightly spray a casserole dish and set aside.
  • Cut each pepper in half and remove the vein and the seeds. Place the peppers face down in a microwave safe dish. Cover peppers with plastic wrap and microwave for 2 minutes. Remove plastic wrap and allow peppers to cool.
  • Heat a large skillet over medium heat. Add ground beef and cook until crumbled and no longer pink. Season beef with chili powder, cumin, oregano, paprika, onion powder, garlic, and salt. Stir in beans and salsa.
  • Add 1 cup of cheese to the beef mixture.
  • Divide the beef mixture between the peppers and top with remaining 1/2 cup of cheese.
  • Cover peppers with foil and bake for 20 minutes, remove foil and bake an additional 5-`0 minutes or until peppers are soft and cheese has melted.
  • Top peppers with quest fresco and avocado chunks just before serving.

Nutrition Facts : Calories 461 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 33 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 893 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CRUNCHY TACO STUFFED POBLANOS



Crunchy Taco Stuffed Poblanos image

Poblano chiles are even more delicious when stuffed with a cheesy enchilada filling!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 5

1 lb lean (at least 80%) ground beef
1 1/3 cups milk
2 1/4 cups hot water
1 box Hamburger Helper™ crunchy taco
6 large poblano chiles

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in 1 cup of the milk, the hot water, sauce mix and uncooked rice (from Hamburger Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Meanwhile, heat oven to 350°F.
  • Cook chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin OR heat heavy cast-iron skillet over medium-high heat; place chiles in pan, turning to cook skins evenly. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  • Fill each chile with rice mixture. Place in ungreased 13x9-inch glass baking dish.
  • Bake 13 to 15 minutes or until chiles are soft. Meanwhile, stir remaining milk and topping mix in bowl. Top baked chiles with topping mixture, and sprinkle with corn chips (from Hamburger Helper box).

Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g, TransFat 1/2 g

EASY STUFFED POBLANOS



Easy Stuffed Poblanos image

My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

POBLANO, MUSHROOM AND POTATO TACOS



Poblano, Mushroom and Potato Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

  • Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
  • Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
  • Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
  • Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY



Crunchy Jalapeño Taco Poppers Recipe by Tasty image

Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa

Provided by Betsy Carter

Categories     Appetizers

Yield 24 poppers

Number Of Ingredients 19

24 jalapeñoes
1 lb ground beef
1 oz taco seasoning, 1 package
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 cup shredded cheese blend
½ cup cream cheese
4 eggs, beaten
1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper
4 cups cornflake cereal, crushed
1 cup cornflake cereal, finely ground
8 cups canola oil
¼ cup fresh cilantro, chopped
1 tablespoon fresh lime juice, for seasoning
salsa, for serving

Steps:

  • Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  • In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  • Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  • Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  • In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  • Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  • Pipe the beef mixture into the jalapeños, then close the peppers.
  • Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  • Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  • Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  • Season the peppers well with salt and fresh lime juice.
  • Serve warm with salsa for dipping.
  • Enjoy!

Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams

TURKEY AND CORNBREAD STUFFED POBLANOS



Turkey and Cornbread Stuffed Poblanos image

Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 large poblano peppers (about 1-1/2 pounds)
1-1/2 cups chopped cooked turkey
1-1/2 cups cooked cornbread stuffing
2 packages (8-1/2 ounces each ) cornbread/muffin mix
1 carton (8 ounces) egg substitute
Oil for deep-fat frying
1 can (14 ounces) whole-berry cranberry sauce
1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

Steps:

  • Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.

Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.

Tips:

  • Choose the right poblano peppers: Look for poblanos that are firm, deep green in color, and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
  • Roast the poblanos properly: Roasting the poblanos is essential for getting the smoky flavor and tender texture. Make sure to roast them until the skins are blistered and charred.
  • Remove the seeds and veins from the poblanos: Once the poblanos are roasted, let them cool slightly before removing the seeds and veins. This will help prevent the peppers from breaking.
  • Use a flavorful taco filling: The taco filling is the heart of this dish, so make sure it's packed with flavor. Use a combination of ground beef, pork, or chicken, along with your favorite taco seasoning.
  • Don't overstuff the poblanos: When you're stuffing the poblanos, don't overfill them. Otherwise, they will be difficult to close and the filling will spill out.
  • Bake the poblanos until they are heated through: Bake the poblanos until they are heated through, about 20 minutes. This will help to melt the cheese and ensure that the filling is cooked through.

Conclusion:

Crunchy Taco Stuffed Poblanos are a delicious and easy-to-make dish that is perfect for any occasion. With a crispy outer shell, flavorful taco filling, and melted cheese, these poblanos are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy tacos, give Crunchy Taco Stuffed Poblanos a try. You won't be disappointed!

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