You've Never Had Tacos Like This Taco 🌶️Jalapeño Popper Tacos on the Blackstone Griddle

Ingredients

• 1 lb Ground Beef (80/20 ratio for juiciness)
• 8 pieces Flour Tortillas (6‑inch size, soft but sturdy for smashing)
• 4 pieces Jalapeño Peppers (Sliced thin; seeds removed for less heat if desired)
• 0.5 cup White Onion (Finely diced)
• 1 cup Shredded Cheddar Cheese (Sharp cheddar preferred for bite)
• 0.5 cup Sour Cream (Full‑fat for creaminess)
• 4 oz Cream Cheese (Softened, room temperature)
• 2 tbsp Barbecue Rub (Store‑bought or homemade)
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Olive Oil (For light coating of the griddle)
• 0.25 cup Sweet Bell Pepper (Diced; optional for extra sweetness)

Instructions

1. Preheat the Griddle

   Turn the griddle on medium‑high heat and let it reach about 400°F. Lightly wipe the surface with a paper towel and coat with a thin layer of olive oil.

   Time: PT5M

   Temperature: 400°F

2. Make the Creamy Jalapeño Sauce

   In a mixing bowl combine sour cream, softened cream cheese, half of the sliced jalapeños, a pinch of salt, and 1 tbsp of the barbecue rub. Stir until smooth.

   Time: PT5M

3. Prep the Fillings

   Dice the white onion, slice the remaining jalapeños, and dice the sweet bell pepper if using. Set all aside in separate bowls.

   Time: PT3M

4. Season the Ground Beef

   Place the ground beef in a bowl, sprinkle with the remaining 1 tbsp barbecue rub, salt, and pepper. Mix gently—do not over‑work.

   Time: PT2M

5. Smashed Tortilla Base

   Lay two tortillas side‑by‑side on the hot griddle. Using the spatula, press them firmly together and down until they stick and begin to crisp (about 2‑3 minutes). Flip and cook the other side 2 minutes until golden.

   Time: PT5M

   Temperature: 400°F

6. Add the Meat and Cheese

   Scatter the seasoned ground beef over the smashed tortilla base, spreading it thinly. Let it cook 3‑4 minutes, then flip. After flipping, sprinkle shredded cheddar cheese on top and cook another 3 minutes until the cheese melts and the meat reaches medium‑rare (internal temp ~135°F).

   Time: PT8M

   Temperature: 400°F

7. Finish and Serve

   Transfer the tacos to a plate. Spoon the creamy jalapeño sauce over each, then top with diced onion, remaining jalapeño slices, sweet bell pepper, and an extra sprinkle of cheese if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g