Poblano

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.