I AM!!!! I admit it. I wonder if there is a group yet?
Well this recipe came to mind while on the phone with dear sister tonight. We were discussing what we could throw together for a quick meal. We had grilled poblanos ready to use. I had just made Cilantro Lime Salsa with six fresh tomatoes from Ed Lester Farms. Dear sister said she wanted to make Pico de Gallo with her veggies from Ed's. So it felt like Mexican night! I knew I had tortillas, poached chicken, cheese, sour cream and avocados. Sister had a bottle of green salsa. So Suiza Rellenos Tacos were born. It is a mash up of my favorite enchilada suiza and chili rellenos tacos. I loved the sour cream and avocado with the poblano. They had a cooling effect on the spicy poblano chili. These were really, really good tacos! I will have to plan to make this meal again real soon.
Suiza Rellenos Tacos
4 poblano peppers
1 poached chicken breast, shredded
8 small flour tortillas
1/2 cup mozzarella cheese, shredded
8 tsp. green salsa or taco sauce
8 tsp. light sour cream
1 Avocado, sliced
Cilantro, to garnish
To grill the poblanos: Pre-heat grill to medium-high heat for 10 minutes. Place poblanos on the grill. Grill for five minutes on each side until skins are charred. Remove poblanos and cover with plastic wrap. When poblanos are cool enough to touch, peel off the skin of the poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper.
To assemble the tacos: Place a poblano half on each tortilla. Place some chicken over the chili, top with cheese. Warm in the microwave for a 30 seconds to a minute to melt the cheese. Top with salsa, sour cream, an avocado slice and cilantro.
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