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Home » Sheet Pan Creamy Poblano Tacos

Sheet Pan Creamy Poblano Tacos

January 22, 2018 by Debi 6 Comments

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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!

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.

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!

two tacos with creamy fillings and topped with cilantro.

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.

Sheet Pan Creamy Poblano Tacos - a great Taco Tuesday or Meatless Monday Meal!

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 - a great #TacoTuesday or #MeatlessMonday #mexican #poblano Meal!

Recipe

Sheet Pan Creamy Poblano Tacos - a great Taco Tuesday or Meatless Monday Meal!

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
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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
  

  • 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!
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Filed Under: Appetizers, Main Dish, Mexican Food, Side Dishes, Weeknight meals Tagged With: appetizers, chayote, chile, Cooking, corn, dinner, Food, gluten-free, healthy, Meatless Monday, Mexican, onions, poblano, recipe, Snacks, appetizers, tailgating, sour cream, taco, tailgating, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. MegUnProcessed

    January 23, 2018 at 11:17 pm

    SO much flavor in these!

  2. Helene D'Souza

    February 4, 2018 at 4:30 am

    5 stars
    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).

  3. Sam | Ahead of Thyme

    February 4, 2018 at 1:13 pm

    Yum, I love tacos! I should have made these for game day!

  4. Jane

    February 5, 2018 at 3:13 am

    5 stars
    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!

  5. Amy Nash

    February 5, 2018 at 11:36 am

    5 stars
    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!

  6. Jenni

    February 6, 2018 at 6:03 am

    Oh! These sound so awesome! Very flavorful, and I love hte “creamy” part! What fun tacos!

5 from 5 votes (2 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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