Ever get stuck when dinner’s around the corner, but you just need something cozy and snacky? Sweet Corn and Poblano Taquitos are hands-down my go-to for days like that. They hit the perfect spot between comfort food and easy weeknight win, and you know what else? The medley of roasted poblanos and sweet corn is pretty much unbeatable. If you’re into simple, hearty stuff like baked spaghetti and meatballs, you’ll love these taquitos—promise. Grab a seat, because we’re jumping right into everything you want to know (and maybe a few side rambles, too).
Time-Saving Tip
Let’s be honest, most of us are not out here with hours to stand around the stove. Want a great shortcut? Go for pre-roasted corn, frozen works fine. Poblanos—sure, fresh is best, but you could also grab a jar of roasted peppers in a pinch. I do it sometimes when the week is wild, and no regrets. And tortillas—don’t stress about making them from scratch unless you’re feeling, I dunno, like a five-star chef. Warm up store-bought corn tortillas in the microwave, wrapped in a damp cloth for a few seconds. So, you’re shaving off half your prep time, and that means more chill time or scrolling through dog videos (no shame).
How to Roast Poblano Chiles
Roasting poblanos sounds intimidating, but really, it’s basically popping them under the broiler until blackened. Stick them right on the rack if your oven’s trusty, or lay ’em on a baking sheet lined with foil if you love extra easy cleanup (I do). Turn them once or twice, so all sides bubble and char.
Afterwards, toss those peppers into a bowl, cover them up with a plate, and let the steam do its magic for ten minutes. The skins will slip right off—peeled off in one piece if you’re lucky, or flaked off if you’re like me and forget about them for a bit too long. Chop, avoid seeds, and you’re ready. This method brings out their deep, cozy flavor and tames their mild heat. Cause honestly, nothing ruins taquitos like a bitter pepper. I learned that the hard way one Tuesday night.
Tips
Stuffing taquitos looked messy the first time I tried it, but I’ve got a good hack now. Don’t overfill! A couple of tablespoons in each tortilla, roll gently, and place them seam side down on the baking tray. They hold together perfectly—no need for toothpicks (hooray for less dishes).
A light brushing of oil really crisps things up in the oven. I use avocado oil, but any neutral oil is fine. For extra crispy edges, let them sit a few minutes before serving. That’s when the magic texture sets in. And save a handful of cheese for the top. Who doesn’t love gooey melty cheese?
“These taquitos are family-approved and picky-eater proof. We always fight over the last one! Can’t beat the combo of sweet corn and smoky poblano.” – Mel, Austin TX
Tools
You honestly don’t need anything fancy here. A good sheet pan is your best friend, and a spatula works for flipping taquitos if you want them super crispy on all sides. If you happen to own a silicone brush for the oil, that’s golden. Don’t forget a bowl for the poblano steaming step, and a sharp knife for cheese and veggies. That’s really it. If cleanup is your nemesis, use foil or parchment on the baking tray. It’s one of those meals that doesn’t turn the kitchen upside down, thank goodness.
Ingredients
Here’s what you need for these irresistible taquitos:
- 2 large poblano chiles, roasted, peeled, and chopped
- 1 cup sweet corn (fresh or frozen and thawed)
- 1 cup shredded cheese (Monterey Jack or a cheddar blend)
- 12 small corn tortillas
- 2 tablespoons oil (avocado or canola)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon cumin or smoked paprika for a little twist
Serving Suggestions
- Top with a sprinkle of fresh cilantro and crumbled queso fresco for a real pep.
- Serve with a quick side of salsa verde or your favorite guacamole (store-bought is fine).
- A little dollop of sour cream? Pure bliss.
- And if you really want to treat yourself, a zesty slaw on the side adds the crunchiest crunch.
Common Questions
Q: Can I make Sweet Corn and Poblano Taquitos in advance?
A: Totally! Prep them, line on a baking sheet, and stick ’em in the fridge. Just bake when you’re ready.
Q: What if I don’t like spicy food?
A: No worries. Poblanos are mild, but if you’re extra sensitive, swap for bell peppers.
Q: How do I keep my tortillas from cracking?
A: Warm them up before rolling. Damp paper towel, quick microwave zap, done and done.
Q: Can I freeze taquitos?
A: Yes! Freeze them in a single layer, then stack. Bake straight from frozen; just add a few extra minutes.
Q: What else can I put in these taquitos?
A: Black beans, shredded chicken, even a handful of spinach. It’s kind of a “choose your own adventure” meal.
Keep It Snacky, Keep It Simple
So there you go—my slightly imperfect, always satisfying Sweet Corn and Poblano Taquitos game plan. They’re flexible, fun, and honestly, friends always ask for the recipe. If you’re curious about other Tex-Mex treats, these Poblano, Corn and Queso Fresco Taquitos are fantastic too. And for your next comfort food fix, maybe check out a great baked spaghetti and meatballs recipe for a switch-up. Get in the kitchen, experiment a bit, and remember—it’s about the flavors, not perfection. You’ve got this!
Sweet Corn and Poblano Taquitos
Cozy and snacky, these Sweet Corn and Poblano Taquitos blend roasted poblanos and sweet corn for a delightful comfort food experience.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large poblano chiles, roasted, peeled, and chopped
- 1 cup sweet corn (fresh or frozen and thawed)
- 1 cup shredded cheese (Monterey Jack or a cheddar blend)
- 12 small corn tortillas
- 2 tablespoons oil (avocado or canola)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon cumin or smoked paprika for a little twist
Instructions
- Roast the poblano chiles under the broiler until blackened, then steam in a bowl for 10 minutes and peel.
- Chop the roasted poblanos and combine with sweet corn, cheese, salt, pepper, and optional spices.
- Warm the corn tortillas wrapped in a damp cloth in the microwave.
- Place a couple of tablespoons of the filling into each tortilla, roll gently, and place seam side down on a baking tray.
- Brush tops lightly with oil.
- Bake in a preheated oven at 400°F (200°C) until crispy and golden, about 15-20 minutes.
- Let cool slightly before serving for extra crispiness.
Notes
Serve with fresh cilantro, crumbled queso fresco, salsa verde, or guacamole. For a crunchy twist, add a zesty slaw on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg