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.
1 unit
Poblano Pepper
1 unit
Lime
12 ounce
Chicken Thighs
1 unit
Roma Tomato
7.06 ounce
Green Salsa
6 unit
Flour Tortillas
(ContainsSoy, Wheat)2 tablespoon
Sour Cream
(ContainsMilk)¼ cup
Monterey Jack Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Olive Oil
Kosher Salt
Pepper
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.