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1
Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside.
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2
Mash the garlic and about 1 teaspoon salt together with the side of knife to make a paste; set aside.
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3
Season the chicken breasts with a little salt.
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4
In a large, heavy skillet, heat the oil over medium-high heat.
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5
Brown the chicken pieces lightly on both sides, 2 1/2 to 3 minutes per side.
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6
Decrease the heat to medium; add the garlic paste and saute 30 seconds (do not let it burn).
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7
Stir in the green chile powder, oregano, and apple cider.
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8
Cook, uncovered, until the liquid is reduced to a syrup and the chicken is cooked through, about 6 minutes.
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9
Remove from the heat.
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10
Slice the chicken breasts into 1/4-inch-thick strips and return the strips to the pan along with the apples and the rajas.
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11
Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
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12
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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13
Divide the filling equally between the tortillas and top with salsa and garnish.
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14
Grab, fold, and eat right away.
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15
Or build your own taco: lay a tortilla, open face, in one hand.
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16
Spoon on some filling, top with salsa and garnish, fold, and eat right away.
