Chicken Tacos with Creamy Pablano Peppers

Tonight we are having chicken tacos.  I am not a fan of chicken tacos, but my husband and oldest love them.  So to compromise, I make Creamy Poblano Peppers to go on my tacos with the chicken.  My mom found this recipe and it is great.  You can eat it as a dip if you really would like!  Instead of using chicken for her tacos, she uses this chorizo recipe.  My family doesn't care for chorizo, so we use good old fashion chicken.

For the tacos, I pick up a packet of Chicken Taco seasoning, by Old El Passo and follow the directions on the package to cook the chicken.  We use soft tortillas, but hard shells would be good too!  Add lettuce, cheese (I use monterey jack), sour cream, and salsa.

Here is the recipe for what I add to my chicken tacos and below is the chorizo recipe too:

Creamy Poblano Peppers

3 fresh poblano chilies

3T vegetable oil

1 medium onion

2 ears of corn, kernels removed

¼ c heavy cream

¼ c Mexican crema crème fraiche

½ c shredded Monterey jack

Kosher salt and fresh ground pepper

Char poblano chilies in broiler until blackened on all sides.  Enclose in plastic bag and get steam for 10 minutes.  Add the oil over medium heat.  When hot add onion and sauté until translucent (5 min).  Add corn and cook for additional 3 minutes.  Set aside.

Peel and seed chilies.  Cut the chilies in strips ( ¼ inch) and add the strips to corn mixture.  Sauté until corn is tender (5 min).  Add heavy cream and Mexican crema and cook until bubbly (8 min).  Add cheese and stir until melted smooth.  Season with salt and pepper. 

Sautéed Potatoes and Chorizo

 

1 T vegetable oil

10 oz Mexican pork chorizo (casings removed)

1 small onion

1 pound red skinned new potatoes, cut into small diced and boiled

Salt and pepper

Heat oil over medium heat.  Add chorizo and cook until crisp (10 min).  Using slotted spoon, transfer chorizo to paper lined plate to absorb oil.  Leave about 1 T of fat in pan, add onions and boiled potatoes and sauté until brown (12 min).  Stir in chorizo and season to taste.