Fire-Roasted Corn and Poblano Tacos

Jun 05, 2023June 5, 20230 1
Fire-Roasted Corn and Poblano Tacos recipe for a tasty dinner
in Mexican

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon butter
1 small white onion , finely diced
2 cloves garlic , peeled , sliced
1 large poblano chile , roasted , peeled , seeded , diced
3 ears fresh corn , roasted in husks until just tender about 10 minutes over charcoal , or 18 minutes in a 425 oven , cooled or 2 cups frozen corn kernels , roasted in single layer in oven , if you must
1 dash salt
1 teaspoon toasted dried Mexican oregano ( or marjoram )
1 lime , juice of
4 ounces chihuahua cheese , grated ( or substitute Muenster )
2 ounces grated Cotija cheese or 2 ounces Anejo cheese ( or Romano or Parmesan cheese )
1 tablespoon vegetable oil
12 corn tortillas ( as fresh as possible )
lime wedge ( to garnish ) ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
411
Sugar
5g
Fat
23g
Fire-Roasted Corn and Poblano Tacos are a delicious and hearty Mexican dish that can be enjoyed as a quick dinner after a busy day. These tacos are filled with smoky, slightly spicy fire-roasted corn and poblano chile, which perfectly complement the crispy fried tortillas. Topped with two different types of cheese, they are sure to satisfy any cheese lover.

Instructions

1.In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2.Add the diced poblano chile, roasted corn kernels, salt, and dried Mexican oregano. Cook for 5 more minutes until heated through.
3.Remove the skillet from the heat and stir in lime juice and grated chihuahua cheese until melted and combined.
4.In a separate skillet, heat the vegetable oil over medium-high heat. Cook the tortillas one at a time, until lightly browned and crispy, about 1 minute per side.
5.To serve, spoon the corn and poblano filling into the crispy tortillas and top with grated cotija cheese and a squeeze of lime juice if desired.

PROS

These tacos are filled with a smoky, slightly spicy mixture of fire-roasted corn and poblano chile, topped with two different types of cheese.

They are quick and easy to make with minimal ingredients.

CONS

The roasting step for the corn and poblano chile adds extra time and effort.

The use of cheese and vegetable oil increases the calorie and fat content of the tacos.

HEALTH & BENEFITS

The combination of roasted corn and poblano chile provides a good source of dietary fiber and folate.
The use of different types of cheese adds protein and calcium to the dish.

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