Crispy Chicken and Poblano Tacos

Ingredients

• 3 lbs chicken thighs, diced
• 1 onion, diced
• 2 poblano peppers, diced
• 1 lime
• 1/4 cup fresh chopped cilantro
• 2 cups shredded Monterey Jack cheese
• Fajita seasoning
• Olive oil
• Corn tortillas

Instructions

1. 

   1

   Marinate the chicken. Combine chicken, olive oil, cilantro, lime juice, and fajita seasoning in a bowl. Let marinate for at least 30 minutes.

2. 

   2

   Preheat and prep the veggies. Preheat one side of flat top to medium-high heat. Dice the onion and poblano peppers.

3. 

   3

   Cook the chicken. Cook chicken on the hot side for 5–6 minutes to get a nice crust. Flip and cook 5–6 more minutes. Move to low heat side.

4. 

   4

   Cook the veggies. Add veggies to the side used for the chicken. Stir and cook until softened with charred bits. Move to low heat side.

5. 

   5

   Assemble the tacos. Drizzle a little oil on the hot side, place tortilla down. Add cheese, chicken, and veggies. Top with more cheese and fold.

6. 

   6

   Crisp and enjoy! Cook until each side is crispy and the cheese is melted. Remove from griddle and enjoy!