Spicy Chicken Tacos

with Poblano Pepper & White Cheddar Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories

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—perfectly accompanied by a side of fiery chipotle-roasted sweet potatoes and a cooling lime mayo for dipping.

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fresh
ingredients
Spicy Chicken Tacos with Poblano Pepper & White Cheddar Cheese
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • 1 Lime
  • 2 Scallions
  • 1 Poblano Pepper
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Mayonnaise
  • 2 tsps Chipotle Chile Paste
step-by-step
instructions
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; stir to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 28 to 30 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. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). 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 vegetables are softened and the chicken is browned and cooked through. Turn off the heat; stir in the juice of 1 lime wedge

Make the cheesy tortillas:
4 Make the cheesy tortillas:

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Bake 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 potatoeslime mayo, and remaining lime wedges on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy! 

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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; stir to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 28 to 30 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. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). 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 vegetables are softened and the chicken is browned and cooked through. Turn off the heat; stir in the juice of 1 lime wedge

4 Make the cheesy tortillas:

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Bake 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 potatoeslime mayo, and remaining lime wedges on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!