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Poblano Chicken Tacos

Name: Poblano Chicken Tacos
Prep time: 5 min
Total time: 55 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 chicken breasts; 1 1/2 teaspoons salt, divided; 2 Poblano peppers; 1 tablespoon olive oil; 1 medium, white onion; 1 cup frozen corn; 20 corn tortillas

Prep 5 min
Total 55 min
Ingredients 7
Servings 20

Making tacos is one of my favorite things. What I like most about them is that I can create many different combinations with different meats and veggies. No two tacos are the same in my house! Today I bring you an easy recipe; you can make it in under an hour with only seven ingredients. I've given this dish the name tacos a la poblana because it's made with the delicioso and well-known Poblano pepper. This is the chili of choice when making stuffed peppers. It's sometimes called the Poblano pepper, but is also referred to as a chile pasilla in some supermarkets. You might want to have some salsa and sour cream on hand to add to the tacos before serving. Simply add rice soup or beans to make this a complete meal.

Ingredients

2 chicken breasts
1 1/2 teaspoons salt, divided
2 Poblano peppers
1 tablespoon olive oil
1 medium, white onion
1 cup frozen corn
20 corn tortillas

Directions

1

Place the 2 chicken breasts in a pot and cover them with water. Add 1 teaspoon of salt and cook over high heat. When the water begins to boil, lower the temperature to medium-high and let chicken cook for 20 minutes, or until fully-cooked and easy to shred.
2

Turn off the stove, remove cooked chicken from the broth and let cool for a few minutes.
3

While the chicken is cooking, roast, peel and devein the Poblano peppers. There are 2 ways to do this: one is by putting the peppers directly on the burner, being careful to move them around constantly so they don't burn. Or, you can roast them on a baking sheet at 450°F. Roast for about 25 minutes, or until the skin has inflated and is separating from the "meat" of the pepper. Remove from the oven (or stovetop). Wrap the hot peppers in a cloth napkin and put them in a plastic bag for 7 minutes.
4

Remove peppers from the bag and peel. Carefully cut off the top and remove the seeds. Cut in small slices and set aside.
5

Shred the chicken.
6

Warm the oil in a deep pot, add the onion, and cook until soft and translucent, approximately 3 minutes. Add the corn and cook for an additional 3-4 minutes.
7

Add the Poblano peppers and cooked chicken to the onion-corn mix. Stir well and let cook for 5 minutes, monitoring it so the chicken doesn't stick to the bottom of the pot.
8

Heat the tortillas and serve immediately.
9

You may add salsa and sour cream to the tacos.

Save the chicken broth from the cooked chicken and use it to make a noodle or rice soup.
While peeling and deveining the peppers, use plastic gloves (or two sandwich bags) to avoid burning your skin.

No nutrition information available for this recipe

Making tacos is one of my favorite things. What I like most about them is that I can create many different combinations with different meats and veggies. No two tacos are the same in my house! Today I bring you an easy recipe; you can make it in under an hour with only seven ingredients. I've given this dish the name tacos a la poblana because it's made with the delicioso and well-known Poblano pepper. This is the chili of choice when making stuffed peppers. It's sometimes called the Poblano pepper, but is also referred to as a chile pasilla in some supermarkets. You might want to have some salsa and sour cream on hand to add to the tacos before serving. Simply add rice soup or beans to make this a complete meal.