Chopped Chicken Thigh Tacos

Name: Chopped Chicken Thigh Tacos with Poblano Pepper, Green Salsa, and Monterey Jack Cheese
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Poblano Pepper; 1 unit Lime; 12 ounce Chicken Thighs; 1 unit Roma Tomato; 7.06 ounce Green Salsa; 6 unit Flour Tortillas; 2 tablespoon Sour Cream; ¼ cup Monterey Jack Cheese; 2 teaspoon Olive Oil; Salt; Pepper

with Poblano Pepper, Green Salsa, and Monterey Jack Cheese

Recipe Development TeamPublished on February 13, 2018

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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.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

1 unit

Lime

12 ounce

Chicken Thighs

1 unit

Roma Tomato

7.06 ounce

Green Salsa

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

2 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat18 g

Saturated Fat14 g

Carbohydrate52 g

Sugar3 g

Dietary Fiber7 g

Protein33 g

Cholesterol155 mg

Sodium1480 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Pan

•Medium Bowl

•Paper Towel

•Small Bowl

Instructions

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.