Crispy Poblano Chicken Tacos
Crispy, slightly smoky poblano tacos filled with seasoned shredded chicken and melted cheese, baked to golden perfection.
Ingredients
Taco Filling
- 2 cups shredded cooked chicken (rotisserie or poached) Rotisserie is fastest and flavorful.
- 2 poblano peppers, seeded and chopped Roast first for extra smokiness.
- 1-1½ cups shredded cheddar or Monterey Jack cheese Melts well.
- 1 small jalapeño, seeded if preferred For less heat.
- 1 ripe avocado
- 3 tbsp sour cream or Greek yogurt Greek yogurt gives a thicker salsa.
- 2 tbsp olive oil Plus extra for brushing tortillas.
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
Taco Wrapping
- 6–8 corn tortillas (street-taco size) Warm before filling so they don’t crack.
Optional Garnishes
- lime wedges
- chopped cilantro
- pickled red onions
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped poblanos and sauté for 5–7 minutes until softened and a little browned. Season with a pinch of salt.
- If more char is desired, finish under the broiler for 1–2 minutes while watching closely.
- Add shredded chicken to the skillet and stir in cumin, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until the chicken is heated and seasoned.
Assembly
- Warm tortillas briefly on a dry skillet or in the microwave wrapped in a damp towel for 20–30 seconds.
- Place 2–3 tablespoons of the chicken–poblano mixture down the center of each tortilla and sprinkle with cheese.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil.
Baking
- Bake for 15–20 minutes until the tortillas are golden and crisp.
- Rotate the pan once if your oven has hot spots.
Salsa Preparation
- While tacos bake, make the avocado–jalapeño salsa by blending avocado, jalapeño, sour cream or Greek yogurt, juice of half a lime, and a pinch of salt until smooth.
- Add a spoonful of water if you need to thin it.
Serving
- Serve the tacos warm with the salsa on the side and optional garnishes like cilantro, pickled red onions, and lime wedges.
Notes
Cool to room temperature before refrigerating; store in an airtight container for up to 3–4 days. For best crispness when reheating, use the oven or toaster oven.