Roasted Poblano Bell Pepper Chicken Taco Recipes

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CHICKEN & POBLANO TACOS WITH CREMA RECIPE - (4.7/5)



Chicken & Poblano Tacos with Crema Recipe - (4.7/5) image

Provided by mahto

Number Of Ingredients 11

5 poblano chiles
4 boneless chicken thighs with skin, pounded to 1/2 inch thick
Extra-virgin olive oil, for brushing
Kosher salt
Black pepper, freshly ground
1/2 cup cilantro, chopped
12 warm corn tortillas
Mexican crema or sour cream
Romaine lettuce
White onion, chopped
Lime wedges

Steps:

  • Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.

FIRE-ROASTED CORN AND POBLANO TACOS



Fire-Roasted Corn and Poblano Tacos image

These delicious tacos are served at Jalapenos Restaurant in Houston. They are best with corn from the roasted corn cobs, rather than frozen corn. If you can't find the authentic ingredients, substitutions are listed. Note: prep time does not include time to prepare charcoal for roasted corn. Cook time assumes oven roasting for corn.

Provided by PanNan

Categories     Corn

Time 1h15m

Yield 12 tacos

Number Of Ingredients 13

1 tablespoon butter
1 small white onion, finely diced
2 cloves garlic, peeled,sliced
1 large poblano chile, roasted,peeled,seeded,diced
3 ears fresh corn, roasted in husks until just tender about 10 minutes over charcoal,or 18 minutes in a 425 oven,cooled or 2 cups frozen corn kernels, roasted in single layer in oven,if you must
1 dash salt
1 teaspoon toasted dried Mexican oregano (or marjoram)
1 lime, juice of
4 ounces chihuahua cheese, grated (or substitute Muenster)
2 ounces grated Cotija cheese or 2 ounces Anejo cheese (or Romano or Parmesan cheese)
1 tablespoon vegetable oil
12 corn tortillas (as fresh as possible)
lime wedge (to garnish) (optional)

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.

Nutrition Facts : Calories 149.1, Fat 7.3, SaturatedFat 3.6, Cholesterol 17.4, Sodium 146.3, Carbohydrate 17.2, Fiber 2.3, Sugar 2.2, Protein 5.3

POBLANO AND GROUND PORK TACOS



Poblano and Ground Pork Tacos image

Pork and poblano tacos with kiwi salsa and lime crema.

Provided by taltos531

Categories     Main Dish Recipes     Taco Recipes

Time 40m

Yield 6

Number Of Ingredients 14

1 red onion, halved and thinly sliced
1 Roma tomato, seeded and finely chopped
1 ripe kiwi, diced
1 lime, quartered, divided
2 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
4 tablespoons sour cream
olive oil
1 poblano pepper - cored, seeded, and finely chopped
10 ounces ground pork
1 tablespoon Mexican seasoning
2 tablespoons chicken stock
1 tablespoon tomato paste
6 flour tortillas

Steps:

  • Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
  • Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
  • Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
  • Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 44.5 g, Cholesterol 34.8 mg, Fat 16.8 g, Fiber 3.7 g, Protein 15.4 g, SaturatedFat 5.5 g, Sodium 659.7 mg, Sugar 4.5 g

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