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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters. | 2. In a large bowl, add the tomatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 to 35 minutes or until a thermometer inserted in the chicken registers 165 degrees F. | 3. Remove from the oven and place the chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add the cilantro, lime zest, lime juice, 1/2 teaspoon salt and pulse until the mixture resembles a chunky salsa. | 4. Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste. | 5. Meanwhile, wrap the tortillas in foil and place in a warm oven until the tortillas are warm, about 10 minutes. Build the tacos by starting with a warm tortilla and add about 1/2 cup chicken mixture. Top the tacos as desired with baby greens, crumbled queso fresco, chopped tomato, and sliced onions. | 6. Cook's Notes: If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat. | 7. The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	10			108.8	19.855999999999998	3.264	3.468
poblano pepper	2		seeded cut	-	-	-	-
onion	1		peeled cut	32.0	7.472	0.88	0.08
garlic clove	5		peeled smashed	-	-	-	-
chicken thigh	2	lbs	boneless skinless trimmed	3986.4	7.1574	86.7948	400.7238
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
kosher salt black pepper			ground	-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
lime zest	1			-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
flour tortilla	12			-	-	-	-
baby green	2	cups	shredded	238.0	39.76	15.645	2.8
queso fresco	1 1/2	cups	crumbled	547.17	5.4534	33.1047	43.5906
tomato	1	cup	seeded diced	26.82	5.7961	1.3112	0.298
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.