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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Available Options

  • 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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    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
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

    Cheesy Chicken & Poblano Tacos

    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!

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