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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
  • Make it Vegetarian
    remove Chicken. Add 1 Zucchini & 4 oz Mushrooms
  • Make it Vegetarian

    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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Cheesy Chicken & Poblano Tacos with Roasted Carrots & Chipotle Mayo
    Title
    • 4 Flour Tortillas
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 2 tsps Chipotle Chile Paste
    • 1 Poblano Pepper
    • 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
    • 4 oz Mushrooms
    • 1 Zucchini
    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. Thinly slice the mushrooms. Medium dice the zucchini. 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 vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. 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 vegetables. 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. Thinly slice the mushrooms. Medium dice the zucchini. 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 vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. 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 vegetables. Serve the tacos with the roasted carrots and chipotle mayo on the side. Garnish with the sliced green tops of the scallions. Enjoy!

    Browse Steps
    1 of 5