Chicken-Chile Relleno Tacos Recipe

By ezunich

Ingredients

• TACOS:
• 1/3 cup olive oil
• 1/3 cup lime juice
• 1/3 cup red wine vinegar
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup coarsely chopped fresh cilantro
• 2 tablespoons finely chopped chipotle peppers in adobo sauce
• 2 pounds boneless skinless chicken thighs
• 4 poblano peppers
• 1 tablespoon olive oil
• 8 flour tortillas (8 inches)
• 2 cups (8 ounces) shredded Monterey Jack cheese

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken.

Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.

Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat.

To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.
Yield: 8 servings.