Dinner for 4
Poblano Corn Taquitos
$14.55for 465 minServes 4
Roasted poblano, corn, scallion, and queso fresco fill rolled corn tortillas that bake until crisp and golden.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Poblano and other fresh chiles, 8$0.60 each typical | 8 | $4.80Typical price |
 | Corn on the cob, 1$0.60 each typical | 1 | $0.60Typical price |
 | Green onions, 0.5$1.19 each typical | 0.5 | $0.59Typical price |
 | Blue cheese, 4 oz$0.80/oz typical | 4 oz | $3.20Typical price |
 | Tortillas, 12$0.30 each typical | 12 | $3.60Typical price |
 | Salsa, 0.5 oz$0.14/oz typical | 0.5 oz | $0.07Typical price |
 | Sour cream, 0.5 oz$0.14/oz typical | 0.5 oz | $0.07Typical price |
 | Romaine and salad greens, 0.25$2.49 each typical | 0.25 | $0.62Typical price |
| Total for the servings shown | $14.55 | ||
Swaps
- Swap sour cream for yogurtabout $0.02/oz less at typical prices
- Swap tortillas for pitaabout $0.25/each more at typical prices
Pantry staples you likely have
Olive and cooking oilCooking spray, shortening, ghee, coconut and sesame oilHot sauceSalt and pepper
Not included in the cost.
- 65 minstart to table
- Mediumdifficulty
- 4servings as written
- $$$typical cost tier
MexicanVegetarianFamilyDinners
Typical price
$3.64 per serving$14.55 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 3 tbsp olive oil
- 8 oz poblano peppers
- 1 ear sweet corn
- 1/2 cup sliced scallions
- 4 oz queso fresco
- 12 corn tortillas
- 1/3 cup vegetable oil (optional)
- cooking spray
- pico de gallo (optional)
- sour cream (optional)
- hot sauce (optional)
- shredded lettuce (optional)
- kosher salt and black pepper
Steps
- Heat the oven to 425 F and coat a large baking sheet with cooking spray.
- Toss the poblano peppers and corn with 1 tablespoon olive oil, salt, and pepper, then roast for 20 minutes.
- Cool the vegetables for 5 minutes, chop the poblanos and corn, and mix them with the scallions and queso fresco.
- Warm the tortillas in a covered skillet over low heat for 5 minutes so they bend without breaking.
- Fill each tortilla with the vegetable mixture, roll tightly, and place seam-side down on the baking sheet.
- Brush the taquitos with the remaining olive oil and bake for 15 minutes, turning once, until crisp.
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