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Cheesy Chicken & Poblano Tacos
with Mexican-Spiced Fingerlings
35 MIN
-$0.05/serving
2 Servings
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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NutritionPER SERVING
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Calories880 Cals (est.)
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fresh
ingredients
Title
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10 oz Pork Chorizo
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4 Flour Tortillas
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1 Lime
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1 Poblano Pepper
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2 Scallions
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2 oz White Cheddar Cheese
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2 Tbsps Mayonnaise
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¾ lb Fingerling Potatoes
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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
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 chorizo & pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and sliced pepper; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 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 chorizo 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 chorizo 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!
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 chorizo & pepper
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and sliced pepper; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 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 chorizo 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 chorizo 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!
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