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Chicken and poblano chiles make a great filling for tacos. Instead of corn tortillas, these tacos use pita bread. These make a delicious, quick and easy lunch or dinner.
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Original reipce makes 2 dozen Change Servings
PLACE evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.
HEAT oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.
ADD milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.
SLICE pita breads in half and heat in a hot skillet for 2 minutes on each side.
FILL each pita half with a lettuce leaf and about 1/3 cup chicken mixture.
SERVE with cherry tomatoes, if desired.
Cook’s Tip: Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.
|Calories from Fat||90|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 50g||17%|
|Dietary Fiber 4g||15%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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