Chicken & Poblano Tacos with White Cheddar Cheese
Family Friendly

Chicken & Poblano Tacos

with White Cheddar Cheese

35 MIN
-$0.05/serving 2 Servings
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    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. They’re perfectly matched by a side of fiery chipotle-roasted sweet potatoes and a bright, cooling lime mayo for dipping.
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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    fresh
    ingredients
    Chicken & Poblano Tacos with White Cheddar Cheese
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 Lime
    • 2 oz White Cheddar Cheese
    • 1 lb Sweet Potatoes
    • 1 Poblano Pepper
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • 2 tsps Chipotle Chile Paste
    time-saving
    tips & techniques
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Drizzle with olive oil; season with salt and pepper. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 26 to 28 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. 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. 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 chorizo & pepper
    3 Cook the chorizo & pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced pepper in an even layer. Cook, stirring occasionally, 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 chorizo is browned and cooked through. Turn off the heat; carefully stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired.

    Make the cheesy tortillas
    4 Make the cheesy tortillas

    Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Assemble the tacos & serve your dish
    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 sweet potatoes and lime mayo. Garnish the tacos with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Drizzle with olive oil; season with salt and pepper. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 26 to 28 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. 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. 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
    Cook the chorizo & pepper
    3 Cook the chorizo & pepper

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced pepper in an even layer. Cook, stirring occasionally, 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 chorizo is browned and cooked through. Turn off the heat; carefully 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. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

    Make the cheesy tortillas
    Assemble the tacos & serve your dish
    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 sweet potatoes and lime mayo. Garnish the tacos with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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