Sheet Pan Creamy Poblano Tacos

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!

We appreciate you

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

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).

Recipe inspiration

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!

Ingredients

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. They’re also great in Creamy Poblano Spaghetti (Espagueti Verde).

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.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

Recipe

Sheet Pan Creamy Poblano Tacos

Debi

A great vegetarian main filling for your tacos, or use as a side in a meaty taco. Want to adjust the servings? Use the servings slider.

5 from 5 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 servings

Calories 72 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 72kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 306mgPotassium: 313mgFiber: 3gSugar: 4gVitamin A: 521IUVitamin C: 100mgCalcium: 35mgIron: 1mg

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.

Keyword poblano, sheet pan, tacos

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!