Ingredients
Scale
- Bell peppers (mixed colors), sliced
- 1 onion, sliced
- Garlic, minced
- Olive oil
- Boneless skinless chicken breast, sliced into strips
- Paprika
- Chili powder
- Cumin
- Oregano
- Onion powder
- Salt
- Black pepper
- Flour tortillas for serving
- Lime juice for serving
- Optional toppings: shredded cheese, guacamole, salsa, cilantro
- 1 poblano pepper
- 1 jalapeno pepper
- 1 garlic clove
- Juice of 1/2 lime
- 1/2 cup cottage cheese
- 1/2 cup Mexican crema
Instructions
- Preheat oven to 425°F.
- Toss peppers, onion, and chicken with olive oil, garlic, and spices.
- Spread on a baking sheet and bake for 15 to 20 minutes, tossing halfway. Optional broil for 2 to 3 minutes at the end for char.
- Drizzle with lime juice and serve in warm tortillas with toppings.
- For the crema: Char poblano and jalapeno over a gas flame until skins blister. Steam in a bag, then peel off charred skins.
- Blend cottage cheese and Mexican crema until smooth. Add garlic and lime juice and blend again.
- Remove stems and seeds from peppers, add to blender, and blend until smooth and green. Season with salt to taste.
Notes
- Use any color bell peppers for variety.
- Adjust spice levels to your preference.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg