Description
Crispy rolled tacos filled with shredded chicken and sautéed poblanos, baked until golden and served with a creamy avocado-jalapeño salsa.
Ingredients
- 6–8 corn tortillas (street-taco size)
- 2 cups shredded cooked chicken (rotisserie or poached)
- 2 poblano peppers, seeded and chopped
- 1–1½ cups shredded cheddar or Monterey Jack cheese
- 1 ripe avocado
- 1 small jalapeño, seeded
- 3 tbsp sour cream or Greek yogurt
- 2 tbsp olive oil, plus extra for brushing tortillas
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional garnishes: lime wedges, chopped cilantro, pickled red onions
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped poblanos and sauté for 5–7 minutes until softened and slightly browned. Season with a pinch of salt.
- Add the shredded chicken to the skillet. Stir in cumin, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until the chicken is heated through and evenly coated in spices. Taste and adjust seasoning.
- 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, then sprinkle with cheese.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil.
- Bake for 15–20 minutes, until golden and crisp. Rotate the pan halfway if needed.
- In a blender or food processor, combine the avocado, jalapeño, sour cream or Greek yogurt, a squeeze of lime juice, and salt. Blend until smooth.
- Serve the tacos warm with the salsa on the side and optional garnishes.
Notes
For a vegetarian option, replace chicken with black beans and queso. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican