Chicken & Poblano Tacos with White Cheddar Cheese
Family Friendly

Chicken & Poblano Tacos

with White Cheddar Cheese

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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
    760 Cals (est.)
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fresh
ingredients
Chicken & Poblano Tacos with White Cheddar Cheese
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 4 Flour Tortillas
  • 1 Lime
  • 1 lb Sweet Potatoes
  • 2 oz White Cheddar Cheese
  • 2 Scallions
  • 1 Poblano Pepper
  • 2 Tbsps Mayonnaise
  • 2 tsps Chipotle Chile Paste
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. 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 & make the lime mayo
2 Prepare the remaining ingredients & make the lime mayo

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 chicken & pepper
3 Cook the chicken & pepper

Once the sweet potatoes have roasted about 20 minutes, 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, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions; season with salt and pepper. 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; carefully stir in the juice of 1 lime wedge.

Make the cheesy tortillas
4 Make the cheesy tortillas

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.

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 sweet potatoes, lime mayo, and remaining lime wedges on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Chicken & Poblano Tacos

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. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. 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 & make the lime mayo

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 & make the lime mayo
Cook the chicken & pepper
3 Cook the chicken & pepper

Once the sweet potatoes have roasted about 20 minutes, 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, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions; season with salt and pepper. 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; carefully stir in the juice of 1 lime wedge.

4 Make the cheesy tortillas

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.

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 chicken and pepper. Serve the tacos with the roasted sweet potatoes, lime mayo, and remaining lime wedges on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!

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