Poblano Chicken Fajita Taco Boats

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 1/2 pounds chicken breasts
2 tablespoons lime juice
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 poblano pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 yellow onion, thinly sliced
1/2 red onion, thinly sliced
8 Old El Paso Stand ‘N Stuff Soft Flour Tortillas
1 cup salsa
1 sliced avocado
1/2 cup sour cream
1 cup shredded Monterey jack
fresh cilantro


Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
Stuff the tortillas with the chicken fajita mixture and top with salsa, avocado, sour cream and the shredded Monterey jack cheese. Garnish with cilantro as needed and serve.

From whatsgabycooking.com