RECIPES
Oaxacan BBQ Chicken & Poblano Soft Tacos
by Livestrong_Recipes | Oct 24, 2018
Photo Credit: Jackie Newgent/LIVESTRONG.com
- PREP
- 20 m
- COOK
- 12 m
- TOTAL
- 32 m
Get a taste of Oaxaca from your kitchen with some barbecue chicken and a punch of peppers. The queso Oaxaca blends perfectly with lime, radishes and cilantro.
INGREDIENTS
SERVES 4
- 1/4 cup Organic Barbecue Sauce, Kansas City Love
- 1/2 tsp Chili Powder
- 1/2 tsp unsweetened cocoa powder
- 1/2 tsp Ground Cinnamon
- 3 piece Chicken Thigh, Boneless & Skinless
- 2 Poblano Pepper, Raw
- 4 Flour Tortillas, Whole Wheat
- 2 oz Queso Oaxaca
- 1/3 cup Radishes, Sliced
- 2 tbsp Fresh Cilantro Leaves
- 1 fruit lime
DIRECTIONS
1
Preheat a grill or grill pan over medium-high heat.
2
Create chili powder by grinding up ancho peppers with a small food processor or high-quality blender.
3
In a small bowl, stir together the barbecue sauce, ancho chili pepper, cocoa powder, and cinnamon. Transfer half of the barbecue sauce mixture to an extra-small serving bowl. Brush the chicken with the remaining sauce mixture.
4
Grill the chicken and peppers until chicken is well done and rich grill marks form on peppers, rotating only as needed, about 10 to 12 minutes total. Let stand for 5 minutes. Slice the chicken and peppers.
5
Lightly grill the tortillas before filling, if desired.
6
Top each whole-wheat (or corn) tortilla with the peppers, chicken, queso Oaxaca (or Monterey Jack cheese), radishes, and cilantro.
7
To serve, drizzle with desired amount of the reserved barbecue sauce mixture and squirt with the lime wedges.
