Cheesy Chicken & Poblano Tacos with Roasted Carrots & Chipotle Mayo
Make It Vegetarian

Cheesy Chicken & Poblano Tacos

with Roasted Carrots & Chipotle Mayo

35 MIN
2 Servings
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Vegetarian
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • Make it Vegetarian
    remove Chicken. Add 1 Zucchini & 4 oz Mushrooms View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    In this recipe, soft flour tortillas are toasted beneath a layer of melty cheddar and monterey jack cheeses, then filled with a duo of sautéed chicken and poblano pepper. They’re perfectly matched by a side of roasted carrots and a spicy chipotle mayo for dipping.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Nutrition Label
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    ingredients
    Cheesy Chicken & Poblano Tacos with Roasted Carrots & Chipotle Mayo
    Title
    • 10 oz Chicken Breast Strips
    • 4 Flour Tortillas
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • 1 Poblano Pepper
    • 2 tsps Chipotle Chile Paste
    • ¾ lb Carrots
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Tbsp Apple Cider Vinegar
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. 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 and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. 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 a drizzle 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. Carefully add the vinegar; stir until combined.

    Make the cheesy tortillas
    4 Make the cheesy tortillas

    Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the cheese. Toast in the oven 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

    Assemble the tacos using the cheesy tortillas and cooked chicken and pepper. Serve the tacos with the roasted carrots and chipotle mayo on the side. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. 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 and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Prepare the remaining ingredients
    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 a drizzle 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. Carefully add the vinegar; stir until combined.

    4 Make the cheesy tortillas

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

    Make the cheesy tortillas
    Assemble the tacos & serve your dish
    5 Assemble the tacos & serve your dish

    Assemble the tacos using the cheesy tortillas and cooked chicken and pepper. Serve the tacos with the roasted carrots and chipotle mayo on the side. Garnish with the sliced green tops of the scallions. Enjoy!

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