I usually cook my meals from scratch, no matter how effort-filled. But when you are cooking for a crowd, you must know your limitations. The night I “invented” the Chicken Poblano Tacos, I was already making two other tacos from scratch: Carne Asada Street Tacos with Chipotle Lime Crema and a Halibut Fish Taco with Cilantro Lime Crema.
Enter the humble rotisserie chicken. It’s pre-cooked, pre-seasoned, and ready to go in pretty much any recipe that calls for slow cooked, pulled chicken. Add that to Frontera’s taco skillet sauce, and your taco night will pack on heck of a punch.
2 rotisserie chickens
4 poblano peppers, stemmed and some seeded
1 tsp olive oil
1 packet Frontera Texas Original Taco Skillet Sauce or Frontera Chicken Skillet
2 cups frozen sweet corn
1/2 cup cherry tomatoes, diced
1/2 cup cilantro, ffinely chopped
1/4 cup green onion, diced
Juice of 1 lime
12 corn tortillas, street taco size
Place frozen corn in a colander and allow to defrost.
Preheat oven to 200. Wrap tortilla in aluminum foil and warm in oven.
Remove chicken meat from rotisserie chicken. Shred, and set aside.
Remove stem and some seeds from the poblano peppers. Test the heat of the poblano pepper but tasting the white spine or touchign with the tip of your tongue. Adjust the amount of seeds you add based on the overall heat level of the pepper.Cut into 1/4″ – 1/2″ slices.
Heat olive oil in pan over medium-high heat. Add poblano peppers, season with salt and pepper. Saute, stirring occasionally, until soft (approx. 8 min). Add chicken and Frontera Skillet Sauce to the pan. Mix well. Reduce heat to low, cover, and cook 15 minutes, stirring often.
Mix corn, tomatoes, cilantro, green onion, and lime juice. Salt and pepper to taste.
Remove tortillas from over, and layer with chicken poblano taco mix. Serve with corn salsa, sauce cream, or hot sauce…..and a cold margarita!
Photo courtesy of Cooking for Keeps