Directions:
- Adjust oven rack to highest position and preheat broiler.
- Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes.
- Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4 strips.
- Adjust oven racks to lowest and middle positions and turn oven on at 200°F.
- Heat 2 t oil in 12 nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel.
- Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet.
- Slice cooled chicken into 1/4 thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve.
- To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1274.85 Kcal (5338 kJ) | ||
| Calories from fat | 894.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.35g | 153% | |
|---|---|---|---|
| Cholesterol | 186.28mg | 62% | |
| Sodium | 1622.86mg | 68% | |
| Potassium | 452.31mg | 10% | |
| Total Carbs | 67.96g | 23% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 29.27g | 59% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 3.8mg | 21% | |
| Calcium | 195.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 366.31 Kcal (1534 kJ) | ||
| Calories from fat | 256.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.55g | 153% | |
|---|---|---|---|
| Cholesterol | 53.53mg | 62% | |
| Sodium | 466.31mg | 68% | |
| Potassium | 129.97mg | 10% | |
| Total Carbs | 19.53g | 23% | |
| Sugars | 0.66g | 9% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 8.41g | 59% | |
| Vitamin C | 1.9mg | 11% | |
| Iron | 1.1mg | 21% | |
| Calcium | 56.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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