Roasted Poblano & Bell Pepper Chicken Taco

READY IN: 25mins




  • 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.