Roasted Poblano Bell Pepper Chicken Taco Food

20 MINUTE GROUND CHICKEN TACOS WITH POBLANOS

Steps:

• Preheat oven to 325 degrees F. Wrap tortillas in foil stacked in two packages of four. Place tortillas in hot oven to warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add poblano, onion and garlic, and cook, stirring often until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add chicken, and cook, breaking up into small pieces as it becomes opaque, until the chicken is completely cooked, 4 to 6 minutes.
• Sprinkle with chili powder, cumin, salt and chipotle, and stir to coat until fragrant, 30 to 90 seconds. Add tomato paste and water and stir until the tomato paste is dissolved into the water and it forms a sauce to coat the chicken mixture.
• Serve the chicken in the warm tortillas and top with desired toppings.

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.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!