| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- Olive oil
- 2 boneless, skinless chicken thighs, sliced
- Salt
- 3 cloves garlic, chopped
- Kernels from 1 ear corn
- 1 poblano pepper, sliced
- 1/2 red onion, sliced
- 1 teaspoon finely chopped fresh cilantro, plus leaves for garnish
- 1 teaspoon cumin seeds, toasted and finely ground
- Red pepper flakes
- 2 flour tortillas
- 1/4 cup sour cream
- Lime zest and juice
- 1/2 cup grated pepper jack cheese
Instructions
- Heat some olive oil in a pan over high heat. Sprinkle the chicken with some salt, then place in the pan. Cook until cooked through, about 7 minutes per side. Remove from the pan and set aside.
- Heat some more olive oil in the same pan. Add the garlic, corn, peppers and onions, followed by the cilantro and cumin. Add salt and red pepper flakes to taste. Cook for about 7 minutes — the vegetables should still have some bite to them.
- Meanwhile, wrap the tortillas in foil and warm them in a low oven.
- In a small bowl, mix the sour cream with lime zest and juice to taste to make a crema.
- Sprinkle a layer of grated pepper jack on each tortilla, then top with vegetables and chicken. Fold over the tortillas, top with crema, and garnish with cilantro leaves.
Reviews
This so easy to make and tasty!
My whole family loved it!
Yummy