Cheesy Chicken & Poblano Tacos with Mexican-Spiced Fingerlings

Cheesy Chicken & Poblano Tacos

with Mexican-Spiced Fingerlings

35 MIN
2 Servings
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Available Options

  • with White Cheddar Cheese
    includes 2 oz White Cheddar Cheese
  • with Daiya Dairy-Free Cheddar-Style Cheeze
    includes 1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (this may not be a dairy-free recipe) View recipe
    • with White Cheddar Cheese

    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
      840 Cals (est.)
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    fresh
    ingredients
    Cheesy Chicken & Poblano Tacos with Mexican-Spiced Fingerlings
    Title
    • 10 oz Chopped Chicken Breast
    • 4 Flour Tortillas
    • 1 Lime
    • ¾ lb Fingerling Potatoes
    • 1 Poblano Pepper
    • 2 oz White Cheddar Cheese
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 bunch Chives
    time-saving
    tips & techniques
    How To: Get Perfect Citrus Zest
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the potatoes
    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.

    Prepare the remaining ingredients & make the lime mayo
    2 Prepare the remaining ingredients & make the lime mayo

    Meanwhile, using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Grate the cheese on the large side of a box grater. Thinly slice the chives. 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.

    Cook the chicken & 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, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 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.

    Toast the tortillas
    4 Toast the 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.

    Assemble the tacos & serve your dish
    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 chives. Enjoy! 

    Tips from Home Chefs

    Cheesy Chicken & Poblano Tacos

    Prepare & roast the potatoes
    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, using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Grate the cheese on the large side of a box grater. Thinly slice the chives. 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.

    Prepare the remaining ingredients & make the lime mayo
    Cook the chicken & 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, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 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 Toast the 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.

    Toast the tortillas
    Assemble the tacos & serve your dish
    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 chives. Enjoy! 

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