Taco night is a regular thing in my house since they are an easy weeknight dinner. However, I've gotten bored eating the same filling, so I started exploring more authentic options on Rick Bayless's website. The first one to catch my eye was this quick chicken recipe with a variety of greens including chard, spinach, and arugula — all topped with Mexican sour cream and freshly roasted poblanos. The recipe only calls for two chicken breasts, but the onions, greens, and poblanos bulk up the filling. There was plenty for my party of four and a little left over. I topped the tacos with chopped scallions and a squeeze of lime juice; next time I'll add cilantro. Spice up your taco night with this scrumptious soft taco filling and use the leftovers for amazing quesadillas or enchiladas. Get the recipe and see how the quesadilla turned out by reading more.
The quesadilla was baked in the oven with a touch of pepper jack cheese and topped with avocado slices and served with lime wedges for another delicious dinner.
From Rick Bayless Ingredients 2 fresh poblano chiles Directions Serves 4-6 for dinner.
Creamy Chicken and Greens With Roasted Poblano
3 tablespoons olive or vegetable oil, plus a little more if needed
3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces are good)—you'll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces arugula
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, crème fraiche or heavy (whipping) cream
12 corn tortillas
2 limes, sliced into wedges
From Rick Bayless
2 fresh poblano chiles
Serves 4-6 for dinner.
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