Chipotle Organic Chicken Asado-Inspired Tacos
with Charred Hot Peppers- Wheat
- Sulphites
- Mustard
- Milk
- Egg
- Soy
- Tree nuts
- Egg
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Fish
- Crustaceans
- Wheat
- Sulphites
- Mustard
For this dish, citrus-marinated organic chicken gets broiled with poblanos for a smoky-sweet bite. Salty feta and savoury, juicy tomatoes are the perfect toppers for this week's taco party. Ingredients: Organic chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Poblano pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard).
2 unit(s)
Organic Chicken Breast
6 unit(s)
Flour Tortillas
( )
1 unit(s)
Hot Pepper
1 unit(s)
Yellow Onion
1 tbsp
Tex-Mex Paste
( )
3 tbsp
Guacamole
2 unit(s)
Sour Cream
()
2 tbsp
Chipotle Sauce
( )
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
()
1 unit(s)
Lime
85 g
Tortilla Chips
()
½ cup
Tomato Salsa
()
1 tbsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
- Core, then cut poblano into 1/4-inch strips.
- Halve, peel, then cut onion into 1/2-inch slices.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Pat chicken dry with paper towels.
- Cut chicken into 1/2-inch cubes.
- Add chicken, Tex-Mex Paste, lime zest and 1/2 tbsp (1 tbsp) juice to a medium bowl.
- Season with salt and pepper, then toss to coat.
- Set aside.
- Add chipotle sauce, sour cream and 1/2 tsp (1 tsp) lime juice to a small bowl.
- Season with salt and pepper, then stir to combine. Set aside.
- Add chicken to half of a foil-lined baking sheet. Spread out into an even layer.
- Broil chicken in the top of the oven until golden, 4-6 min.
- Carefully remove baking sheet from the oven. Add onions, poblanos and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
- Broil chicken and veggies in the top of the oven until chicken is cooked through and veggies are charbroiled, 3-6 min.**
- Meanwhile, wrap tortillas in foil, then place in the bottom of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide poblanos and onions between tortillas. Top with chicken, tomato and feta.
- Spoon some chipotle cream over top.
- Serve with remaining lime wedges.
- Serve salsa, guacamole and chips on the side.
If you've opted to get organic chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular chicken.
