Tex-Mex Beef Taco Jalapeño Poppers Recipe
With Grilled Beef, Tomatoes, Pico de Gallo, Cotija Cheese and Salsa, Tex-Mex Beef Taco Jalapeño Poppers are like a classic fresh Tex-Mex Taco -- with a Roasted Jalapeño Taco Shell.
Ingredients (See Box Above, "IMPORTANT - About Our Recipes" for Information about Quantities)
- Jalapeño Peppers
- Salt and freshly ground Black Pepper to taste
- Cotija Cheese grated fine
- Grilled Beef cut into cubes or strips (I used a grilled London Broil)
- Fresh Tomatoes cut into thin wedges
- Pico de Gallo store bought or homemade (See below for links to some good recipes to make at home - Coming Soon)
- Salsa store bought or homemade (See below for links to some good recipes to make at home - Coming Soon), at room temperature or slightly warmed
- Limes Wedges to serve
Instructions
- Preheat oven to 350°F.
- Cut the jalapeños into a boat cut. (Click the link above to see how to do a Canoe Cut.)
- Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.
- Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)
- Remove from oven and allow to cool slightly so you can handle them.
- Sprinkle a small bit of the Cotija cheese into the bottom of each jalapeño.
- Add a nice bit of the grilled beef.
- Place 2 - 3 tomato wedges on each jalapeño.
- Top with a spoonful of pico de gallo.
- Place jalapeños back on cookie sheet and place back in oven.
- Cook, watching closely, just long enough to warm though, about 10 - 15 minutes.
- Remove from oven when hot and place on a serving dish or individual serving dishes.
- Quickly, while they are still hot, grate a generous layer of Cotija cheese over all poppers.
- Spoon a small amount of warm salsa over popper.
- Serve warm with a couple lime wedges.