Chiles Rellenos Grilled Chicken Tacos

Name: Chiles Rellenos Grilled Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1/3 cup olive oil; 1/3 cup lime juice; 1/3 cup red wine vinegar; 2 teaspoons sugar; 2 teaspoons salt; 2 teaspoons pepper; 1 cup coarsely chopped fresh cilantro; 2 tablespoons finely chopped chipotle peppers in adobo sauce; 2 pounds boneless skinless chicken thighs; TACOS:; 4 poblano peppers; 1 tablespoon olive oil; 8 flour tortillas (8 inches); 2 cups shredded Monterey Jack cheese

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. + marinating Grill: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Denise Klibert, Shreveport, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana

TEST KITCHEN APPROVED

Chiles Rellenos Grilled Chicken Tacos

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2 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:30 min

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Ingredients

1/3 cup olive oil
1/3 cup lime juice
1/3 cup red wine vinegar
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped chipotle peppers in adobo sauce
2 pounds boneless skinless chicken thighs
tacos:

4 poblano peppers
1 tablespoon olive oil
8 flour tortillas (8 inches)
2 cups shredded Monterey Jack cheese

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Directions

1
In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken.

2
Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
3
Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.
4
Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat.
5
To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.