Grilled Chicken And Poblano Tacos

Course Main Course
Cuisine American
Servings 6 People


  • 3 medium chicken breasts
  • 1 large pablano pepper these peppers are mild but give great flavor
  • 1 ear of corn
  • 12 small corn tortillas
  • queso fresco – crumbled
  • olive oil
  • salt
  • pepper
  • garlic powder


  1. heat grill to a medium high heat
  2. sprinkle salt, pepper, and garlic powder on both sides of the chicken breast and grill until cooked through (approximately 7 minutes per side)
  3. char pabloano pepper on grill until skin blisters, turning frequently
  4. grill corn until even char marks go around the entire ear
  5. after chicken has rested, rough chop into small pieces
  6. when safe to touch, peel the outer skin from the pablano pepper and remove the core, stem and seeds
  7. finely dice the pablano pepper
  8. remove corn for the ear
  9. when you are ready to assemble the tacos, place the corn toritillas on the grill for a few seconds per side and then place 3 into each Taco Tender
  10. assemble the tacos by spooning the grilled chicken, pablano pepper, grilled corn and then sprinkling with queso fresco
  11. Serve with Spanish rice and beans or your favorite side