Tex-Mex-Style Beef Taco Jalapeño Poppers Recipe

$Tex-Mex-Style Beef Taco Jalapeño Poppers Recipe$

Make our Tex-Mex-Style Beef Taco Jalapeño Poppers Recipe at home. This Special Taco Tuesday Recipe is 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".

Prep Time30

Active Time15

Total Time45

Course: Appetizer, Lunch, Party Recipe

Cuisine: Mexican, TexMex

Keyword: Mexican, Mexican Restaurant-Style Recipes, Street Food, Street Tacos, Tacos

Ingredients

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
Salsa store bought or homemade, 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.