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 made a fun meal with these Sheet Pan Creamy Poblano 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!
Sheet Pan Creamy Poblano Tacos 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. 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.
Serve your Sheet Pan Creamy Poblano Tacos with these sides (click on the picture to get to the recipe):
Sheet Pan Creamy Poblano Tacos Recipe:
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.