Poblano Spudz Pileup

Taco seasoned ground beef, pepper jack cheese, poblano cream sauce, jalapeños, avocados and fresh cilantro sprigs

Ingredients

  • 2 lbs. Tantalizers® Southwestern Cheddar Cheese Stuffed Spudz® (P39) Prepare according to instructions, keep hot
  • Poblano Cream Sauce (see recipe)
  • 2 cups shredded pepper jack cheese
  • 1 bunch cilantro
  • 1 pound taco meat (see recipe)
  • 2 sliced jalapeños
  • 2 sliced avocados
  • 2 limes, cut into wedges

  • Poblano Cream Sauce
  • 4 tablespoons unsalted butter
  • 1 1/2 cup rough chop yellow onion
  • 4 poblano chilies, charred, peeled, seeded, with membrane removed, then rough chopped
  • 2 cups heavy whipping cream
  • salt and pepper
  • Melt butter in large skillet over medium heat.
  • Add the onions and cook until translucent, about 4 minutes.
  • Add poblano chilies and cook for 1 minute to blend flavors.
  • Add heavy cream and bring to a boil.
  • Reduce heat to medium and simmer until reduced and the cream coats the back of a spoon, about 6 minutes.
  • Cool mixture slightly then transfer to blender and process until smooth.
  • Season sauce with salt and pepper to taste.

  • Taco Meat
  • 2 teaspoons dried minced onion
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon dried minced garlic
  • 1/4 teaspoon dried oregano
  • 1 pound lean ground beef
  • 1/2 cup water
  • Blend minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic and oregano in a bowl. Set aside
  • Heat a large skillet over medium-high heat
  • Crumble ground beef into hot skillet.
  • Cook and stir until beef is completely browned, 7 to 10 minutes.
  • Drain and discard any excess grease.
  • Add seasoning blend and water to ground beef, stir to combine.
  • Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Directions

Place 8 ounces Southwestern Cheddar Cheese Stuffed Spudz (P39) on plate.
Top with 1/2 cup taco meat (or to taste)
Drizzle 2-3 tablespoons Poblano Cream Sauce over taco meat, top with shredded pepper jack
cheese, garnish with 2-3 slices of jalapeño pepper.
Place 3 slices of avocados and a wedge of lime on each plate.
Garnish with cilantro sprigs.

Yield

4+ servings