Categories: Mexican
Ingredients
- 1 Garlic Cloves
- 2 Radishes
- Green Onions
- 4 Cilantro Sprigs
- 6 oz Button Mushrooms
- Poblano Pepper
- 2 Chicken Breasts
- 2 tsp Home Chef Rajas Seasoning Blend
- 6 Corn Tortillas
- 3 oz Queso Fresco
- 3 oz Salsa Verde
Directions
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Preheat the oven to 450 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Mince garlic. Slice radishes into thin rounds. Cut green onion on bias (45 degree angle). Cut cilantro into a fine dice. Slice mushrooms into smaller pieces if desired. Halve Poblano pepper. Remove the membrane (spiny white innards) and seeds if averse to heat. Rinse chicken breasts and pat dry.
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Place the Poblano pepper halves open-side down on the baking sheet. Place in the oven to roast for 15 minutes, or until the skin becomes slightly blistered and charred.
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While the pepper is roasting, slice the chicken breasts into ¼" thick chunks. Place strips in a mixing bowl with the Rajas Seasoning Blend and a pinch of salt and pepper, and coat completely. Heat 1 tsp. olive oil and the garlic in a medium pan over high heat. After 1 minute, add the coated chicken strips. Cook chicken for 3-4 minutes per side, or until completely cooked and no pink remains. Remove chicken from pan and set aside warm until ready to assemble tacos.
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In the same pan in which you cooked the chicken, warm 1 tsp. olive oil over medium-high heat. Add the mushrooms and use a spatula to scrape any brown bits from the chicken and stir in with the mushrooms to add flavor. Sauté mushrooms until caramelized and browned, about 6 minutes. Set aside warm until ready to assemble tacos.
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Remove the pepper from the oven. Turn the oven off, but put 6 tortillas on the same baking sheet in oven to warm while you peel the pepper. Let pepper cool for a few minutes, and then use your fingers to peel the skin off the pepper. This does not need to be perfect – just remove any charred bits. Once peeled, slice the pepper into thin strips, about ⅛" thick.
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Arrange 3 softened, warm tortillas on each plate. Add an even amount of chicken, mushrooms, and diced poblano to each tortilla. Garnish with crumbled queso fresco, green onion, cilantro, and radish slices. Drizzle with salsa verde as desired.