Elevate your taco game to new heights with our Cheesy Poblano Asada Tacos recipe! These tantalizing tacos are a fusion of flavors inspired by the heart of Mexican cuisine, where the smoky char of poblano pepper meets a rich blanket of melty cheese. Every bite is a culinary adventure. Whether you’re a taco aficionado or a newcomer to this beloved dish, our step-by-step instructions will guide you through creating these mouthwatering Cheesy Poblano Asada Tacos, making taco night an unforgettable experience for all.
3 (7-ounce) cans sliced poblano peppers, drained
1/2 orange, juiced
1 tablespoon lime juice
1/2 cup roughly chopped fresh cilantro, divided
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2 cloves garlic, minced
4 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Mexican blend cheese
1 (15-ounce) can black beans, drained and rinsed
1 cup crumbled Queso fresco
12 (6-inch) corn tortillas, grilled
1 small red onion, chopped
01Combine peppers, orange juice, lime juice, 2 tablespoons cilantro, cumin, salt and garlic in resealable plastic bag. Let marinate for at least 30 minutes.
02Meanwhile, melt 2 tablespoons butter in medium saucepan over medium-high heat. Add flour and cook, stirring constantly until smooth, about 1 minute. Whisk in milk until combined. Simmer, stirring occasionally until mixture thickens, about 4 to 5 minutes. Whisk in cheese until smooth. Set aside.
03Melt remaining butter in large skillet over medium-high heat. Add peppers and marinade. Cook, stirring occasionally until tender, about 3 to 4 minutes. Stir in beans and Queso fresco, and cook until fully heated through, about 1 to 2 minutes.
04Top each tortilla with poblano mixture, cheese sauce, red onion and remaining cilantro. Serve and enjoy.