Jul 14 2026
Restaurants›Blue Iguana Salt Lake City›Poblano Plate Recipe

Poblano Plate Recipe

Inspired by Blue Iguana Salt Lake City
Time1h
Serves4

One cheese enchilada, beef tostada, tinga taco, and guacamole

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Ingredients

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Cheese Enchilada

Beef Tostada

Tinga Taco

Guacamole

Method

Cheese Enchilada

  1. 1

    Prepare the Enchiladas

    Preheat the oven to 350°F (175°C). Heat the oil in a skillet over medium heat. Soften the corn tortillas by briefly frying them in the hot oil. Fill each tortilla with shredded cheese, roll it up, and place them in a baking dish. Pour the enchilada sauce over the rolled tortillas and sprinkle more cheese on top. Bake in the preheated oven for about 20 minutes until the cheese is melted and bubbly.

Beef Tostada

  1. 2

    Cook the Beef

    In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.

  2. 3

    Assemble Tostadas

    Spread refried beans on each tostada shell. Top with cooked beef, shredded lettuce, diced tomato, and shredded cheddar cheese. Add a dollop of sour cream on top.

Tinga Taco

  1. 4

    Prepare the Tinga

    In a skillet, cook the sliced onion until translucent. Add the shredded chicken and taco seasoning, mixing well. Cook for another 5-7 minutes until heated through.

  2. 5

    Assemble Tacos

    Warm the corn tortillas and fill each with the tinga mixture. Garnish with chopped cilantro.

Guacamole

  1. 6

    Prepare Guacamole

    In a bowl, mash the ripe avocados. Mix in lime juice, minced garlic, diced tomato, chopped cilantro, and salt to taste. Serve immediately.

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