Chimichurri Chicken Burgers with Cheddar & Sweet Potato Fries

Dinner · Lunch

Chimichurri Chicken Burgers with Cheddar & Sweet Potato Fries

A spoonful of chimichurri seasons the chicken patties, and the rest becomes the fresh topping. Melt cheddar onto the cooked burgers and serve on toasted buns with sweet potato fries.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Skillet chicken burgers with cheddar and a parsley-oregano chimichurri, served with sweet potato fries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 15 oz frozen sweet potato fries
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped fresh oregano
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup olive oil (divided)
  • 3/4 teaspoon kosher salt (divided)
  • 1 1/2 lb ground chicken
  • 4 3/4-oz slices cheddar
  • 4 burger buns (toasted)

Use the herb sauce in two places

A little chimichurri flavors the patties from within, while the clean reserved portion stays fresh for topping. Keep those portions separate during preparation.

At the table

Spoon the herb sauce over the melted cheddar just before adding the top bun.

The cooking plan

How to make Chimichurri Chicken Burgers with Cheddar & Sweet Potato Fries.

  1. Bake the sweet potato fries according to their package directions and keep warm.

  2. Mix the parsley, oregano, vinegar, crushed red pepper, 3 tablespoons oil and 1/4 teaspoon salt. Measure 1 tablespoon of this chimichurri into a separate mixing bowl for the chicken; keep the remaining sauce away from raw meat and utensils.

  3. Add the ground chicken and remaining 1/2 teaspoon salt to the mixing bowl. Combine and shape into four patties, about 4 inches wide and 1/2 inch thick.

  4. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the patties for about 4–5 minutes per side, adjusting as needed for even browning. Add a slice of cheddar to each, cover briefly to melt, and continue until the center of each burger reaches 165°F.

  5. Serve on toasted buns with the reserved clean chimichurri and the warm fries.

Let’s cook

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Check off ingredients as you get them ready.

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Chimichurri Chicken Burgers with Cheddar & Sweet Potato Fries

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Skillet chicken burgers with cheddar and a parsley-oregano chimichurri, served with sweet potato fries.
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Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    15 oz frozen sweet potato fries
  •  
    ¼ cup finely chopped parsley
  •  
    ¼ cup finely chopped fresh oregano
  •  
    2 tablespoons sherry vinegar
  •  
    ¼ teaspoon crushed red pepper
  • ¼ cup olive oil divided
  • ¾ teaspoon kosher salt divided
  •  
    1 ½ lb ground chicken
  •  
    4 3/4-oz slices cheddar
  •  
    4 burger buns toasted

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bake the sweet potato fries according to their package directions and keep warm.
  2. Mix the parsley, oregano, vinegar, crushed red pepper, 3 tablespoons oil and 1/4 teaspoon salt. Measure 1 tablespoon of this chimichurri into a separate mixing bowl for the chicken; keep the remaining sauce away from raw meat and utensils.
  3. Add the ground chicken and remaining 1/2 teaspoon salt to the mixing bowl. Combine and shape into four patties, about 4 inches wide and 1/2 inch thick.
  4. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the patties for about 4–5 minutes per side, adjusting as needed for even browning. Add a slice of cheddar to each, cover briefly to melt, and continue until the center of each burger reaches 165°F.
  5. Serve on toasted buns with the reserved clean chimichurri and the warm fries.

Notes

Ground chicken needs to reach 165°F in the center; do not judge doneness by color alone.
Reserve the serving sauce before mixing any with raw chicken.

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Slow Cooker Chipotle Beef & Rice Bowls

Dinner · Main Dishes

Slow Cooker Chipotle Beef & Rice Bowls

Chuck roast cooks slowly in a chipotle and tomato sauce until it can be pulled apart with forks. Spoon the meat and its cooking juices over rice, then add cheese, onion, avocado and lime.
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Prep
30 minutes
Cook
6 hours
Total
6 hours 30 minutes
Serves
6 servings

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About this recipe.

Tender shredded beef in a chipotle-tomato sauce with rice, Monterey Jack and fresh toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 3/4 lb boneless chuck roast (trimmed and cut into 1 1/2-inch pieces)
  • 1 1/2 teaspoons kosher salt (divided)
  • 2 tablespoons canola oil (divided)
  • 2 tablespoons chopped canned chipotle chiles in adobo
  • 5 garlic cloves (chopped)
  • 1 red onion (chopped; about 2 cups, divided)
  • 1 10-oz can diced tomatoes with jalapeños and cilantro
  • 1 1/2 cups water (for the beef)
  • 2 cups long-grain white rice
  • 2 1/2 cups water (for the rice)
  • 1 tablespoon rice vinegar
  • 3 oz Monterey Jack (finely shredded; about 3/4 cup)
  • cilantro leaves (for serving)
  • diced avocado (for serving)
  • lime wedges (for serving)

Keep the cooking juices

The sauce is part of the bowl, rather than something to drain away. Spoon a little over the rice first, then add more alongside the shredded meat.

At the table

Set out the toppings so everyone can finish their own bowl with cheese, onion, avocado and lime.

The cooking plan

How to make Slow Cooker Chipotle Beef & Rice Bowls.

  1. Season the beef with 3/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef for about 3 minutes per side, then transfer to a 6-quart slow cooker.

  2. Add the remaining tablespoon oil, chipotles, garlic and 1 1/2 cups onion to the skillet. Refrigerate the remaining 1/2 cup onion for serving. Stir the skillet mixture for about 3 minutes, until the onion begins to brown. Add the tomatoes and beef water, scraping up browned bits, then pour over the meat.

  3. Cover the slow cooker and cook on low for about 6 hours, until the beef is very tender and pulls apart easily.

  4. Before serving, combine the rice, 1/4 teaspoon salt and rice water in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes.

  5. Transfer the beef to a bowl and shred with two forks. Keep the cooking liquid in the slow cooker and stir in the vinegar and remaining 1/2 teaspoon salt.

  6. Divide the rice among six bowls and spoon over some cooking liquid. Add the shredded beef, cheese, reserved onion, cilantro and avocado. Serve with lime wedges and the remaining cooking juices alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Slow Cooker Chipotle Beef & Rice Bowls

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Tender shredded beef in a chipotle-tomato sauce with rice, Monterey Jack and fresh toppings.
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 ¾ lb boneless chuck roast trimmed and cut into 1 1/2-inch pieces
  • 1 ½ teaspoons kosher salt divided
  • 2 tablespoons canola oil divided
  •  
    2 tablespoons chopped canned chipotle chiles in adobo
  •  
    5 garlic cloves chopped
  • 1 red onion chopped; about 2 cups, divided
  •  
    1 10-oz can diced tomatoes with jalapeños and cilantro
  • 1 ½ cups water for the beef
  •  
    2 cups long-grain white rice
  • 2 ½ cups water for the rice
  •  
    1 tablespoon rice vinegar
  •  
    3 oz Monterey Jack finely shredded; about 3/4 cup
  •  
    cilantro leaves for serving
  •  
    diced avocado for serving
  •  
    lime wedges for serving

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Large slow cooker
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Season the beef with 3/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef for about 3 minutes per side, then transfer to a 6-quart slow cooker.
  2. Add the remaining tablespoon oil, chipotles, garlic and 1 1/2 cups onion to the skillet. Refrigerate the remaining 1/2 cup onion for serving. Stir the skillet mixture for about 3 minutes, until the onion begins to brown. Add the tomatoes and beef water, scraping up browned bits, then pour over the meat.
  3. Cover the slow cooker and cook on low for about 6 hours, until the beef is very tender and pulls apart easily.
  4. Before serving, combine the rice, 1/4 teaspoon salt and rice water in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes.
  5. Transfer the beef to a bowl and shred with two forks. Keep the cooking liquid in the slow cooker and stir in the vinegar and remaining 1/2 teaspoon salt.
  6. Divide the rice among six bowls and spoon over some cooking liquid. Add the shredded beef, cheese, reserved onion, cilantro and avocado. Serve with lime wedges and the remaining cooking juices alongside.

Notes

Use the low setting and check for fork-tender meat; slow cookers vary.
Keep the reserved raw onion separate from the meat preparation until it is used as a topping.

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Pan-Seared Halibut with Husk Cherry Salsa

Dinner · Main Dishes

Pan-Seared Halibut with Husk Cherry Salsa

A short rest lets the husk cherries and tomatoes release their juices into a lime dressing. Spoon that fresh salsa over pan-seared halibut just before serving.
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Total
35 minutes
Serves
4 servings

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About this recipe.

Golden halibut fillets with a fresh husk cherry, tomato, lime and serrano salsa.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups husk cherries (husks removed, rinsed; about 9 oz)
  • 1 cup cherry tomatoes (halved; about 5 1/2 oz)
  • 1/3 cup chopped shallot
  • 1/4 cup chopped cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 2 tablespoons olive oil (divided)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/2 teaspoon freshly ground black pepper (divided)
  • 1 small serrano chile (minced)
  • 4 6-oz fillets skinless halibut

Let the salsa make its own dressing

Salt and lime draw juice from the fruit as it rests. Keep that liquid with the salsa; it is part of the finish for the fish.

At the table

Serve on shallow plates with rice or another side to catch the salsa juices.

The cooking plan

How to make Pan-Seared Halibut with Husk Cherry Salsa.

  1. Halve or quarter the husk cherries and put them in a bowl with the tomatoes, shallot, cilantro, lime juice, honey, 1 tablespoon oil, 1 teaspoon salt, 1/4 teaspoon pepper and serrano. Toss gently and leave for about 20 minutes while the juices collect.

  2. Heat the remaining tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat the halibut dry and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Cook the halibut for about 3–4 minutes per side, until golden and the thickest part reaches 145°F. Adjust the cooking time for the thickness of the fillets.

  4. Serve the fish with the salsa and some of its juices spooned over the top.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pan-Seared Halibut with Husk Cherry Salsa

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Golden halibut fillets with a fresh husk cherry, tomato, lime and serrano salsa.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 cups husk cherries husks removed, rinsed; about 9 oz
  • 1 cup cherry tomatoes halved; about 5 1/2 oz
  •  
    ⅓ cup chopped shallot
  •  
    ¼ cup chopped cilantro leaves
  •  
    3 tablespoons fresh lime juice
  •  
    1 teaspoon honey
  • 2 tablespoons olive oil divided
  • 1 ½ teaspoons kosher salt divided
  •  
    ½ teaspoon freshly ground black pepper divided
  •  
    1 small serrano chile minced
  •  
    4 6-oz fillets skinless halibut

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Halve or quarter the husk cherries and put them in a bowl with the tomatoes, shallot, cilantro, lime juice, honey, 1 tablespoon oil, 1 teaspoon salt, 1/4 teaspoon pepper and serrano. Toss gently and leave for about 20 minutes while the juices collect.
  2. Heat the remaining tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat the halibut dry and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Cook the halibut for about 3–4 minutes per side, until golden and the thickest part reaches 145°F. Adjust the cooking time for the thickness of the fillets.
  4. Serve the fish with the salsa and some of its juices spooned over the top.

Notes

If husk cherries are unavailable, use 3 cups cherry tomatoes in total for the salsa.
Check the thickest part of the fish for 145°F.

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Peach & Mint Salad with Crisp Shallots and Lime

Lunch · Salads

Peach & Mint Salad with Crisp Shallots and Lime

Sweet peaches meet a sharp lime and fish-sauce dressing in this fresh salad. Crisp shallots and roasted peanuts add texture over soft butter lettuce and mint.
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Total
30 minutes
Serves
4 servings

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About this recipe.

A Vietnamese-inspired peach salad with butter lettuce, mint, peanuts and a fish-sauce lime dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup canola oil (plus 1 tablespoon, divided)
  • 1 large shallot (about 5 oz, thinly sliced)
  • 1/4 cup fresh lime juice
  • 1 tablespoon light brown sugar
  • 2 tablespoons fish sauce
  • 1 garlic clove (grated)
  • 1/2 red Fresno chile (thinly sliced; optional)
  • 3 donut peaches
  • 1 7-oz head butter lettuce (leaves separated; about 6 cups)
  • 1 cup fresh mint leaves
  • 1/4 cup chopped roasted salted peanuts

Dress the fruit before building the salad

A short rest in some of the lime dressing gives the peach slices their own seasoning. Add the crisp shallots and peanuts at the end so they keep their crunch.

At the table

Use a broad platter so the peaches and herbs sit in a loose layer over the lettuce.

The cooking plan

How to make Peach & Mint Salad with Crisp Shallots and Lime.

  1. Put 1 cup oil and the sliced shallot in a small saucepan over medium heat. Cook for about 15 minutes, stirring occasionally, until the shallot is golden. Lift it out with a slotted spoon and drain on a towel-lined plate.

  2. While the shallot cooks, whisk the lime juice, brown sugar, fish sauce, garlic, remaining tablespoon oil and optional chile until the sugar dissolves.

  3. Cut the peaches into thin rounds, working around the pits and removing them. Put the slices on a plate, spoon over 3 tablespoons dressing and leave for 5 minutes.

  4. Arrange lettuce, peaches and mint on a platter. Scatter over the crisp shallots and peanuts, then drizzle with the remaining dressing. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Peach & Mint Salad with Crisp Shallots and Lime

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A Vietnamese-inspired peach salad with butter lettuce, mint, peanuts and a fish-sauce lime dressing.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Vietnamese-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 17 tablespoons canola oil divided; 1 cup for frying and 1 tablespoon for dressing in the base recipe
  •  
    1 large shallots about 5 oz, thinly sliced
  •  
    ¼ cup fresh lime juice
  •  
    1 tablespoon light brown sugar
  •  
    2 tablespoons fish sauce
  •  
    1 garlic cloves grated
  •  
    ½ red Fresno chile thinly sliced; optional
  •  
    3 donut peaches
  •  
    1 7-oz head butter lettuce leaves separated; about 6 cups
  •  
    1 cup fresh mint leaves
  •  
    ¼ cup chopped roasted salted peanuts

Equipment

Saucepan
Small Saucepan
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put 1 cup oil and the sliced shallot in a small saucepan over medium heat. Cook for about 15 minutes, stirring occasionally, until the shallot is golden. Lift it out with a slotted spoon and drain on a towel-lined plate.
  2. While the shallot cooks, whisk the lime juice, brown sugar, fish sauce, garlic, remaining tablespoon oil and optional chile until the sugar dissolves.
  3. Cut the peaches into thin rounds, working around the pits and removing them. Put the slices on a plate, spoon over 3 tablespoons dressing and leave for 5 minutes.
  4. Arrange lettuce, peaches and mint on a platter. Scatter over the crisp shallots and peanuts, then drizzle with the remaining dressing. Serve immediately.

Notes

The cup of oil is used for frying the shallot; the dressing uses only the separate tablespoon.
Fry the shallots until golden rather than dark brown; they continue to darken slightly after removal.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Pluot Crumble with Pistachio & Brown Sugar

Desserts

Pluot Crumble with Pistachio & Brown Sugar

Thinly sliced pluots bake into a bubbling fruit layer beneath a pistachio and brown sugar topping. The crumble is rubbed together by hand, then squeezed into clusters before it goes over the fruit.
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Total
1 hour 10 minutes
Serves
4 servings

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About this recipe.

Juicy baked pluots under a buttery pistachio crumble with cinnamon and lemon.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • cooking spray (for the baking dish)
  • 3 lb pluots (pitted and thinly sliced; about 10)
  • 1/4 cup cornstarch
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/4 cups packed light brown sugar (divided)
  • 3/4 cup all-purpose flour
  • 1/2 cup finely chopped raw pistachios
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter (at room temperature, cut into 1/2-inch pieces)
  • vanilla ice cream (optional, for serving)

Leave some larger crumble clusters

The topping should have a mix of fine crumbs and small clusters. That gives the surface varied texture while the fruit juices thicken underneath.

At the table

Spoon into bowls while warm and add ice cream at the table.

The cooking plan

How to make Pluot Crumble with Pistachio & Brown Sugar.

  1. Heat the oven to 350°F with a rack in the lower part of the oven. Coat a 2 1/2–3-quart baking dish with cooking spray.

  2. In a large bowl, toss the pluots with the cornstarch, lemon zest and juice, vanilla and 3/4 cup brown sugar. Transfer to the prepared dish.

  3. Mix the flour, pistachios, salt, cinnamon and remaining 1/2 cup brown sugar in another bowl. Rub in the butter with your fingers until the mixture forms clumps. Gently squeeze some larger clusters and scatter the topping over the fruit.

  4. Bake for 50–55 minutes, until the fruit is bubbling and the topping is golden. Serve warm or at room temperature, with ice cream if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Pluot Crumble with Pistachio & Brown Sugar

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Juicy baked pluots under a buttery pistachio crumble with cinnamon and lemon.
Print Recipe
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    cooking spray for the baking dish
  •  
    3 lb pluots pitted and thinly sliced; about 10
  • ¼ cup cornstarch
  •  
    1 teaspoon finely grated lemon zest
  •  
    2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  •  
    1 ¼ cups packed light brown sugar divided
  • ¾ cup all-purpose flour
  •  
    ½ cup finely chopped raw pistachios
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter at room temperature, cut into 1/2-inch pieces
  •  
    vanilla ice cream optional, for serving

Equipment

Baking dish
Knife and cutting board
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the lower part of the oven. Coat a 2 1/2–3-quart baking dish with cooking spray.
  2. In a large bowl, toss the pluots with the cornstarch, lemon zest and juice, vanilla and 3/4 cup brown sugar. Transfer to the prepared dish.
  3. Mix the flour, pistachios, salt, cinnamon and remaining 1/2 cup brown sugar in another bowl. Rub in the butter with your fingers until the mixture forms clumps. Gently squeeze some larger clusters and scatter the topping over the fruit.
  4. Bake for 50–55 minutes, until the fruit is bubbling and the topping is golden. Serve warm or at room temperature, with ice cream if desired.

Notes

A mix of plums and apricots can replace the pluots.
Look for bubbling fruit as well as a browned topping before taking the crumble out.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Poblano & Squash Blossom Tacos with Zucchini

Dinner · Lunch

Poblano & Squash Blossom Tacos with Zucchini

Charred poblano strips and a quick zucchini sauté form the warm filling for these vegetable tacos. Melt mozzarella directly onto the tortillas, then finish with squash blossoms, avocado and lime.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Cheesy corn tortillas topped with charred poblano, zucchini, squash blossoms and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 medium poblano chiles
  • 1 tablespoon olive oil
  • 1 small zucchini (cut into 1/2-inch sticks; about 1 1/2 cups)
  • 1 garlic clove (grated)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 20 squash blossoms (stamens and stems removed, halved lengthwise)
  • 12 6-inch corn tortillas
  • 6 oz shredded mozzarella (about 1 1/2 cups)
  • 1 avocado (thinly sliced)
  • sour cream (for serving)
  • roasted salted pepitas (for serving)
  • chopped cilantro (for serving)
  • lime wedges (for serving)

Build the tacos after melting the cheese

Broiling the cheese onto the tortillas gives the vegetables something to settle into. Some blossoms cook into the filling and the rest are added at the end for a delicate finish.

At the table

Allow three tacos per serving, with lime wedges and toppings passed separately.

The cooking plan

How to make Poblano & Squash Blossom Tacos with Zucchini.

  1. Heat the broiler with a rack about 6 inches below it. Put the poblanos on a rimmed baking sheet and broil for 8–10 minutes, turning as needed, until charred all over. Place in a bowl, cover and leave for 10 minutes. Rub away the charred skin, discard stems and seeds, and cut the flesh into 1/4-inch strips.

  2. Meanwhile, warm the oil in a large skillet over medium-high heat. Cook the zucchini for about 3 minutes, stirring occasionally, until browned. Stir in the poblano strips, garlic, salt, pepper and 1/2 cup of the prepared blossoms. Cook for about 45 seconds, until fragrant and the blossoms begin to wilt.

  3. Divide the tortillas between two baking sheets and put about 2 tablespoons mozzarella on each. Broil one sheet at a time for 1–2 minutes, until the cheese melts and the tortillas lightly char at the edges.

  4. Divide the warm vegetables among the tortillas. Add the remaining blossoms, avocado, sour cream, pepitas and cilantro. Serve with lime wedges.

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Poblano & Squash Blossom Tacos with Zucchini

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Cheesy corn tortillas topped with charred poblano, zucchini, squash blossoms and avocado.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    2 medium poblano chiles
  • 1 tablespoon olive oil
  •  
    1 small zucchini cut into 1/2-inch sticks; about 1 1/2 cups
  •  
    1 garlic cloves grated
  • ½ teaspoon kosher salt
  •  
    ⅛ teaspoon freshly ground black pepper
  •  
    20 squash blossoms stamens and stems removed, halved lengthwise
  •  
    12 6-inch corn tortillas
  •  
    6 oz shredded mozzarella about 1 1/2 cups
  • 1 avocado thinly sliced
  • sour cream for serving
  •  
    roasted salted pepitas for serving
  •  
    chopped cilantro for serving
  •  
    lime wedges for serving

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the broiler with a rack about 6 inches below it. Put the poblanos on a rimmed baking sheet and broil for 8–10 minutes, turning as needed, until charred all over. Place in a bowl, cover and leave for 10 minutes. Rub away the charred skin, discard stems and seeds, and cut the flesh into 1/4-inch strips.
  2. Meanwhile, warm the oil in a large skillet over medium-high heat. Cook the zucchini for about 3 minutes, stirring occasionally, until browned. Stir in the poblano strips, garlic, salt, pepper and 1/2 cup of the prepared blossoms. Cook for about 45 seconds, until fragrant and the blossoms begin to wilt.
  3. Divide the tortillas between two baking sheets and put about 2 tablespoons mozzarella on each. Broil one sheet at a time for 1–2 minutes, until the cheese melts and the tortillas lightly char at the edges.
  4. Divide the warm vegetables among the tortillas. Add the remaining blossoms, avocado, sour cream, pepitas and cilantro. Serve with lime wedges.

Notes

Use fresh edible squash blossoms prepared as listed; gently rinse away any grit and dry before using.
Watch the tortillas continuously under the broiler.

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