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!
- 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.
- Then preheat oven to 400°. Remove peppers from bowl and peel. Then remove seeds and chop.
- 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.
- Transfer mixture to a bowl and add crumbled queso fresco (leave some for topping), and crema. Stir together.
- 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.
- Remove boats from the oven and top with avocado, cilantro, and hot sauce. Serve while warm!
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.
To finish the filling, add the onion to a skillet with a drizzle of oil along with the spices.
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.
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.
When they come out of the oven they will be bubbly hot in the center and crispy on the edges!
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.
My family loved them and so will yours!