Ingredients

Scale

For the Chicken Filling:

2 poblano peppers, roasted, peeled, and diced

2 cups shredded cooked chicken (rotisserie works great!)

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded Monterey Jack cheese

For the Tacos:

8 corn or flour tortillas

2 tablespoons butter or oil for frying

For the Avocado-Jalapeño Salsa:

1 ripe avocado

1 jalapeño, seeds removed (or keep them for extra heat!)

¼ cup fresh cilantro

Juice of 1 lime

¼ teaspoon salt

2 tablespoons water (adjust for consistency)

Instructions

Step 1: Roast the Poblanos

Place the poblano peppers directly over a gas burner or under the broiler, turning until the skin is charred on all sides.

Transfer to a bowl, cover, and let steam for 10 minutes.

Peel off the charred skin, remove the seeds, and dice the peppers.

Step 2: Make the Chicken Filling

In a large bowl, combine the shredded chicken, roasted poblanos, chili powder, cumin, garlic powder, salt, and black pepper.

Stir in the shredded cheese and mix well.

Step 3: Make the Avocado-Jalapeño Salsa

In a blender or food processor, blend the avocado, jalapeño, cilantro, lime juice, salt, and water until smooth. Add more water if needed for a thinner consistency.

Step 4: Assemble & Fry the Tacos

Heat a skillet over medium heat and add a little butter or oil.

Place a tortilla in the skillet and add some of the chicken poblano mixture on one side.

Fold the tortilla over and press gently. Cook for 2-3 minutes per side, until golden brown and crispy.

Repeat with the remaining tortillas and filling.

Step 5: Serve & Enjoy!

Drizzle the avocado-jalapeño salsa over the crispy tacos.

Garnish with extra cilantro, lime wedges, or cotija cheese if desired.

Serving Suggestions

Pair with Mexican rice or black beans.

Serve with pico de gallo or sour cream on the side.

Add a drizzle of hot sauce for extra spice!