Roasted Poblano & Bell Pepper Chicken Taco Recipe

Name: Roasted Poblano & Bell Pepper Chicken Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Position an oven rack close to the broiler and heat the broiler.
2
Put the peppers skin side up on a baking sheet and broil until blackened.
3
Transfer the peppers to a small bowl, cover the bowl with plastic wrap, and let cool.
4
Reduce the oven to 400 degrees F.
5
In a medium bowl, combine the olive oil, cumin, cayenne, half of the garlic, and the lime juice. Season with salt.
6
Add the chicken to the bowl and toss to coat it well with the vinaigrette.
7
When the peppers are cool enough to handle, remove the blackened skin, and chop the peppers finely.
8
In a small bowl, combine the sour cream, onion, the other half of the garlic, the cilantro, and the chopped peppers.
9
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.
10
Bake until the cheese is melted, about 5 minutes. Garnish with a little fresh cilantro and serve with some salsa.
11
Eat as is with a knife and fork or roll the tortilla up and eat with your hands.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Poblano & Bell Pepper Chicken Taco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Poblano & Bell Pepper Chicken Taco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions