Chopped Chicken Thigh Tacos
with Poblano Pepper, Green Salsa, and Monterey Jack Cheese
We’re going green in this taco recipe with a tomatillo-based salsa. What’s a tomatillo, you ask? It’s a vegetable that looks like a green tomato but has a tart, fruity, and slightly herbal flavor. Used in Mexican cuisine, it brings a pop of acidity wherever you put it—certainly on the pieces chicken thigh and poblano pepper inside the tortillas here. Prepared to be hit by deliciousness when you reach in for a bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Monterey Jack Cheese
Not included in your delivery
Wash and dry all produce. Core and seed poblano, then cut into ½-inch squares. Zest 1 tsp zest from lime, then cut into quarters. Cut chicken into ½-inch pieces.
Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 2 minutes.
Add poblano to pan with chicken. Continue cooking until chicken is cooked through and poblano is softened, about 5 minutes more.
Meanwhile, core, halve, and dice tomato. Place in a medium bowl and set aside. Once chicken and poblano are done cooking, stir 2 TBSP salsa into pan. Add remaining salsa to bowl with tomato and stir to combine.
Wrap tortillas in a lightly dampened paper towel and microwave until warm, 30-45 seconds. In a small bowl, stir together sour cream, lime zest, and 1 tsp lime juice.
Divide chicken and poblano mixture between tortillas. Spoon salsa and crema over top. Sprinkle with cheese. Serve any remaining lime quarters on the side for squeezing over.