Creamed Pepper Taco Boats: These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share. | macheesmo.com
Easy Eats

Creamed Pepper Taco Boats

I rarely flat out beg or ask you to try a recipe, but I’m gonna grovel for this one. You see… I think these are possibly the best thing I’ve made this month, but they are kinda hard to photograph! These Creamed Pepper Taco Boats look about 10% as good as they tasted!

They are jam-packed with delicious Tex-Mex flavors. I promise they will be your new favorite hot appetizer!

This recipe is actually a twist on a classic Mexican dish called Rajas Poblanas which is basically creamed peppers served on crispy tortillas. It’s a bit messy to eat so I thought it would be a perfect adaptation for a taco boat! After all, you can bake the filling in the boat, the boat gets nice and crispy, and the filling stays in one place. Perfect!

Creamed Pepper Taco Boats: These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share. | macheesmo.com

Creamed Pepper Taco Boats

Just a moment please...

Yield
12 boats
Prep Time
Cook Time
Total Time

These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share.

Ingredients

12 Old El Paso® Mini Taco Boats
4 pasilla/poblano peppers, roasted
½ red onion, chopped
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon chili powder
Pinch of salt and pepper
1 (15 oz.) can black beans, rinsed
1 cup queso fresco, crumbled
¼ cup crema
Avocado
Fresh cilantro
Hot sauce
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Directions

  1. Preheat broiler in your oven. Lay out peppers on a baking sheet and broil for 6-8 minutes, turning a few times, until peppers are very blistered and black. Then move peppers to a bowl and cover with foil or plastic wrap to let steam for five minutes.
  2. Then preheat oven to 400°. Remove peppers from bowl and peel. Then remove seeds and chop.
  3. In a large skillet over medium heat, add olive oil and onion. Cook for a few minutes to soften onion, then add cumin seeds, chili powder, and a pinch of salt and pepper. Then add drained and rinsed black beans, and roasted chopped peppers. Cook for a few minutes.
  4. Transfer mixture to a bowl and add crumbled queso fresco (leave some for topping), and crema. Stir together.
  5. Lay out taco boats on a baking sheet and scoop in creamed pepper mixture. Fill the boats up to the rim. Bake at 400° F. for about 8 minutes until the filling is bubbling and the boats are crispy.
  6. Remove boats from the oven and top with avocado, cilantro, and hot sauce. Serve while warm!

TIPS:

Feel free to make this filling your own by adding sweet corn or other tex-mex ingredients.

If you want a spicier filling, add two jalapenos or two serrano peppers to the baking sheet while you broil the peppers.

 

 

 

 

Creamed Pepper Taco Boats

The first step to this recipe is to broil the peppers until they are black and blistered. This will deepen the flavors and make them easy to peel. After they come out of the broiler, stick them in a bowl and cover them with foil and plastic wrap. Let them steam for a few minutes and then peel, seed, and chop them!

I used a mix of poblano and pasilla peppers, which led to a pretty mild pepper mix. You could add some Serrano or jalapeno if you wanted to spice it up more.

Creamed Pepper Taco Boats

Pepper biz.

To finish the filling, add the onion to a skillet with a drizzle of oil along with the spices.

Creamed Pepper Taco Boats

Cook until soft and then add spices, black beans, and chopped roasted peppers. This will smell really good.

Take it off the heat and stir in the crema. If you can’t find good Mexican crema, you can substitute heavy whipping cream.

Creamed Pepper Taco Boats

Tastes better than it looks!

Spoon the mixture into the taco boats and bake them for about eight minutes at 400 degrees F. That should be enough time to crisp up the boats and melt the cheese in the filling.

Creamed Pepper Taco Boats

Ready to bake.

When they come out of the oven they will be bubbly hot in the center and crispy on the edges!

Creamed Pepper Taco Boats

Crispy on the outside!

Finish off the taco boats with fresh avocado and cilantro and a dash of hot sauce. The result is a delicious Tex-Mex appetizer that is savory, creamy, and has a slight peppery spice to it.

Creamed Pepper Taco Boats: These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share. | macheesmo.com

My family loved them and so will yours!

Creamed Pepper Taco Boats: These baked taco boats are stuffed with a creamed pepper mixture that’s SO flavorful. Any Tex-Mex lover will not want to share. | macheesmo.com

6 comments on “Creamed Pepper Taco Boats

  1. I am definitely going to accept your invitation and make these! I love peppers anyway! These sound fantastic! I’ll let you know how they turned out. I may mix it up a bit with crispy corn shells as well.

  2. I never know what to do with Taco Boats when I see them at the store, but my family is excited to try them. Making these tomorrow – got the stuff tonight. Thanks for another unique idea!

  3. I made these, Nick, and they were great! I mixed up the filling (with the addition of corn) in advance so it made for a quick and easy dinner. Thank you for continuing to post fabulous vegetarian recipes!!

  4. These look delicious! I love cilantro, avocado, and black beans,… all so healthy. A great idea for finger food. I’ll be adding these to my list for holiday entertaining. I wonder if you could use potato skins (scooped out cooked potato) in place of the flour taco shell for a gluten-free version of this recipe. What do you think? Would it be worth the effort? I’m always looking for wheat flour free recipes.

    1. Hey Crystal! That would definitely be a cool app I think. It should work fine honestly, but yea… definitely would be a bit more work! Good luck!

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