These Sheet Pan Creamy Poblano Tacos are delicious. Mild earthy poblano chiles broiled until soft, mixed with charred onions, fresh mildly sweet, crisp, juicy chayote squash, and browned sweet corn. All mixed in a nice creamy sauce.
Really easy to make. And super delicious!
What to serve with these
We made a fun meal with these Tacos.
My husband made crock pot mole chicken. I made some crock pot refried beans.
And I served our favorite enchilada sauce. When I told him that I made these poblano veggies for him as well, he hesitated.
He didn’t want anything spicy hot in his tacos that night, and he was afraid the veggies would be “slimy”. After a little convincing, he tasted them, and to his delight, he thought they were great!
See, I wouldn’t steer you wrong! These are husband approved! He really liked them, putting them on his tacos that night and a couple times later. (They are great as leftovers, and served a couple of meals for us).
This recipe is based on one that I found in Cooking Light. But, to be quite honest, that recipe was way too complicated.
You had to broil some ingredients. Pan sauté some ingredients. Grill some ingredients. And then mix them all together.
Sorry, but I’m too lazy (or busy) to do all that. I’m sure they are delicious, each ingredient getting cooking in a specific way that suits the veggie perfectly. But, who has time for that?
So, I threw them all on the sheet pan, and under the broiler they went.
After come cooling and chopping I tossed them back into a large skillet to reheat them. Then, mix together. Much easier. And, super delicious!
They carry all of these ingredients year round in my grocery store, so these are nice and easy for me to get.
I do, however, live in Southern California, where Mexican food ingredients are easy to find. Here are some suggestions and descriptions if you need help on finding these ingredients.
Poblanos are fresh green chile peppers. I’ve also seen them called pasillas.
If you can’t find either of those, you could, in a pinch, use green bell peppers, though the flavors will not be as full and well-rounded.
Chayote is a small pale green squash that looks like a little old man who has taken his teeth out. Kind of shriveled and grumpy looking. I promise you, they are delicious. Similar to jicama. Very mild in flavor, and not slimy (a fear of my husband’s).
If you can’t find them substitute green zucchini or even try jicama.
The rest of the ingredients should be easy to find.
Another name for these
A friend of mine was telling me that these are also called Rajas Tacos.
Funny, I thought I knew everything about tacos. Turns out, I learned something new today. I should eat tacos to celebrate!
Rajas just means strips in Spanish. And, well, these are strips of poblano chiles in a nice creamy sauce.
Serve your Tacos with these sides
Tacos go so well with so many fillings. These poblano tacos are particularly good also stuffed with Cilantro Lime Rice, White bean & sweet potato filling, avocado sauce, and Chipotle Rice.
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Sheet Pan Creamy Poblano Tacos
- ½ medium yellow onion cut into 1/8-inch slices
- 1 chayote peeled and coarsely chopped
- 6 large poblano chiles
- ½ cup frozen corn thawed
- 1 tablespoon minced garlic
- ¾ teaspoon kosher salt
- 1/3 cup Mexican crema or sour cream
- Preheat broiler to high of 450° F with oven rack in top position. Line a sheet pan with aluminum foil. Place onion slices on sheet pan, sprinkle chopped chayote on the onions, and place whole peppers over the top. Broil veggies 8 minutes, or until peppers are blackened, turn peppers over, and broil another 8 minutes, until blacked. Remove tray from oven, and tightly cover with aluminum foil. Let stand 15 minutes or until cool enough to handle. Peel, seed, devein, and slice chiles into strips. Place cooked veggies in a large bowl, and set aside.
- Taco filling can be made ahead to this point.
- Heat a large dry cast iron skillet over medium-high heat. Add corn to skillet, and cook until starting to brown, about 10 minutes. Toss in broiled veggies, garlic, and salt, stirring to combine. Heat through, about 5-10 minutes. Stir in crema or sour cream, and cook 1 minute until heated through. Serve hot.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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SO much flavor in these!
Loved your description for Chayote! I just realized that we know them as christophine. I think they are common in the Carribean too. I remember seeing them as a kid in the market on Guadeloupe island. Need to have your tacos for dinner soon but I will try to find anotehr substitute for chayote, courgette is not common here either. maybe ridge gourd (which is somehow watery though).
Yum, I love tacos! I should have made these for game day!
How silly that the inspiring recipe demanded so many different cooking techniques! I’m with you and am far too busy (ahem, lazy) for all that – love that you’ve streamlined it into a workable and tasty recipe! PS it looks real yumm too!
Mmm, poblanos are one of my very favorite ingredients but I’ve never used them as a centerpiece for tacos. These sound fabulous, especially with the creamy sauce!
Oh! These sound so awesome! Very flavorful, and I love hte “creamy” part! What fun tacos!