Taste of Home
Chiles Rellenos Grilled Chicken Tacos
TOTAL TIME: Prep: 30 min. + marinating Grill: 30 min. + standing
YIELD: 8 servings.
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
Ingredients
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1/3 cup olive oil
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1/3 cup lime juice
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1/3 cup red wine vinegar
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2 teaspoons sugar
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2 teaspoons salt
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2 teaspoons pepper
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1 cup coarsely chopped fresh cilantro
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2 tablespoons finely chopped chipotle peppers in adobo sauce
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2 pounds boneless skinless chicken thighs
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TACOS:
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4 poblano peppers
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1 tablespoon olive oil
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8 flour tortillas (8 inches)
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2 cups shredded Monterey Jack cheese
Directions
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1.
In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken.
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2.
Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
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3.
Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.
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4.
Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat.
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5.
To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.
Nutrition Facts
1 taco: 525 calories, 29g fat (10g saturated fat), 101mg cholesterol, 931mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 33g protein.
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