Cheesy Chicken & Poblano Tacos

with Mexican-Spiced Fingerlings

35 MIN

2 Servings

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with Chicken Breast Strips

From the Test Kitchen

In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and poblano pepper—perfectly matched by a side of Mexican-spiced fingerling potatoes and a cooling lime mayo for dipping.
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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chicken Breast Strips
4 Flour Tortillas
1 Lime
2 Scallions
2 oz White Cheddar Cheese
1 Poblano Pepper
2 Tbsps Mayonnaise
¾ lb Fingerling Potatoes
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the potatoes lengthwise; place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to thoroughly coat. Arrange in an even layer, cut side down. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the lime mayo

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, lime zest, and the juice of 1 lime wedge. Season with salt and pepper.

3 Cook the chicken & pepper

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the pepper is softened and the chicken is browned and cooked through. Turn off the heat; stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired.

4 Make the cheesy tortillas

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven.

5 Assemble the tacos & serve your dish

Carefully assemble the tacos using the cheesy tortillas and cooked chicken and pepper. Serve the tacos with the roasted potatoes, lime mayo, and remaining lime wedges on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!