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Cheesy Poblano Asada Tacos

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3Made this recipe

Serves: 4

Prep Time: 40 minutes

Cook Time: 12 minutes

Ingredients

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

Preparation

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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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