Roasted Poblano Bell Pepper Chicken Taco Recipes

GRILLED CHICKEN TACOS WITH ROASTED POBLANO CREMA

Steps:

• Place chicken in ziploc bag or place in bowl. Add lime juice, oil, chili powder, garlic powder, salt, and brown sugar. Let marinate for at least 30 minutes. 2-4 hours is ideal.
• Once the chicken is marinated, heat grill over medium heat. Cook chicken for about 5-6 minutes per side, depending on thickness. Check to make sure chicken is no longer pink. Let rest for 5 minutes before slicing.
• While chicken is cooking, place poblano chilies on the grill. Cook until softened and the skin starts to bubble. Remove from grill and using a fork, remove the outer skin from the poblano.
• Place poblano chilies, sour cream, cilantro, lime juice, and salt in blender or food processor. Blend until creamy.
• Top warmed corn tortillas with sliced chicken, sliced avocado, queso fresco cheese, cilantro (optional), and drizzle with roasted poblano crema.

ROASTED POBLANO & BELL PEPPER CHICKEN TACO

Steps:

• Position an oven rack close to the broiler and heat the broiler.
• Put the peppers skin side up on a baking sheet and broil until blackened.
• Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.
• Reduce the oven to 400 degrees F.
• In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.
• Add the chicken to the bowl and toss to coat it well with the vinaigrette.
• When the peppers are cool enough to handle, remove the blackened skin, and chop the peppers finely.
• In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilantro, and the chopped peppers.
• Put the tortillas on a baking sheet. Divide the chicken among the tortillas leaving a little space around the edges. Top with the sour cream mixture and then the cheese.
• Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.
• Eat as is with a knife and fork or roll the tortilla up and eat with your hands.

FIRE-ROASTED CORN AND POBLANO TACOS

Steps:

• Heat butter in heavy saute pan over medium heat.
• Cook onion for 1 minute, until slightly brown on the edges.
• Add garlic and saute 1 minute more.
• Add poblano, corn, salt, and oregano.
• Remove from heat and stir to combine.
• Add lime juice and cheeses, reserving some Chihuahua cheese for garnish.
• Stir.
• Brush a griddle, comal or heavy skillet with a light coating of oil.
• Bring to medium heat.
• Place a tortilla (or a few if they fit) on the hot surface.
• Fill tortillas on one half.
• When softened from heat, fold over and cook about a minute on each side, turning carefully, until golden brown on each side.
• Keep warm in oven until all are finished.
• Garnish with reserved Chihuahua cheese and lime wedges.