Name: Chiles Rellenos Grilled Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1/3 cup olive oil -; 1/3 cup lime juice -; 1/3 cup red wine vinegar -; 2 teaspoons sugar -; 2 teaspoons salt -; 2 teaspoons pepper -; 1 cup coarsely chopped fresh cilantro -; 2 tablespoons finely chopped chipotle peppers in adobo sauce -; 2 pounds boneless skinless chicken thighs -; TACOS: -; 4 poblano peppers -; 1 tablespoon olive oil -; 8 flour tortillas (8 inches) -; 2 cups shredded Monterey Jack cheese -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chiles Rellenos Grilled Chicken Tacos

1. 1/3 cup olive oil -

2. 1/3 cup lime juice -

3. 1/3 cup red wine vinegar -

4. 2 teaspoons sugar -

5. 2 teaspoons salt -

6. 2 teaspoons pepper -

7. 1 cup coarsely chopped fresh cilantro -

8. 2 tablespoons finely chopped chipotle peppers in adobo sauce -

9. 2 pounds boneless skinless chicken thighs -

10. TACOS: -

11. 4 poblano peppers -

12. 1 tablespoon olive oil -

13. 8 flour tortillas (8 inches) -

14. 2 cups shredded Monterey Jack cheese -

How to cook deliciously - Chiles Rellenos Grilled Chicken Tacos

1. Stage

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.

2. Stage

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.

3. Stage

Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

4. Stage

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.

5. Stage

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.