Found in Fine Cooking: Delicious Chicken 2006 magazine. Slightly modified to use rotisserie chicken from the supermarket. The magazine also suggests that you should experiment with the recipe, adding toppings you like, or using shredded beef instead of chicken. I usually serve this with soutwestern rice and fried plantains.
- 1⁄2 red bell pepper, stemmed, seeded and flattened
- 1 poblano chile, stemmed, seeded, and flattened
- 1 1⁄2 cups shredded rotisserie cooked chicken
- 2 tablespoons extra virgin olive oil
- 1 pinch cayenne
- 1⁄2 teaspoon cumin
- 1 minced garlic clove
- 1⁄2 lime, juice of
- 1 pinch kosher salt
- 1⁄2 cup sour cream
- 1 tablespoon finely chopped yellow onion
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- 4 small corn tortillas
- 1⁄4 cup cheddar cheese, grated
- 1⁄2 cup salsa, for serving
- Position an oven rack close to the broiler and heat the broiler.
- Put the peppers skin side up on a baking sheet and broil until blackened.
- Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.
- Reduce the oven to 400 degrees F.
- In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.
- Add the chicken to the bowl and toss to coat it well with the vinaigrette.
- When the peppers are cool enough to handle, remove the blackened skin, and chop the peppers finely.
- In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilantro, and the chopped peppers.
- Put the tortillas on a baking sheet. Divide the chicken among the tortillas leaving a little space around the edges. Top with the sour cream mixture and then the cheese.
- Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.
- Eat as is with a knife and fork or roll the tortilla up and eat with your hands.