Enjoy the combination of a smoky and spicy flavor from this classic Spanish dish, Chile Rellenos Grilled Chicken Tacos!
1/3 cup olive oil
1/3 cup lime juice
1/3 cup red wine vinegar
2 tsp sugar
2 tsp salt
2 tsp pepper
1 cup fresh cilantro, coarsely chopped
2 tbsp chipotle peppers in adobe sauce, finely chopped
2 lbs. boneless skinless chicken thighs
4 poblano peppers
1 tbsp olive oil
8 flour tortillas, 8 inches
2 cups Monterey Jack cheese, shredded
In a small bowl, whisk together the first six ingredients until blended. Stir in the cilantro and chipotle peppers. Transfer 2/3 of the marinade to a large resealable plastic bag.
Add the chicken to the bag, seal the bag and turn it to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate the remaining marinade for tossing with the grilled chicken.
Brush the poblano peppers with 1 tbsp of olive oil. Turn your grill to medium high heat and place your peppers on the grill plate. Grill them for 8-10 minutes, or until all sides are blistered and blackened. Then, place the peppers in a small bowl and let stand covered for 20 minutes.
Drain the chicken and discard the marinade in the bag. Place the chicken on the grill and grill for 5-10 minutes on each side, or until chicken reaches 165°F.
Then, peel off and discard the charred skins from the peppers. Cut the peppers lengthwise in half and carefully remove the stems and seeds. Cut the chicken into slices. Then, warm the reserved marinade up and add the chicken in, tossing to coat.
To assemble, place one pepper half in the center of each tortilla. Top with ½ cup chicken and ¼ cup of cheese. Fold the tortillas in half over filling. Place your taco on the grill and grill for 2-3 minutes on each side, or until heated through. Repeat the same steps for the remaining tacos.