Griddle Chicken Poblano Tacos
Taco ideas are endless, and this recipe for Griddle Chicken Poblano Tacos is a little out of the box.
The flavors are extraordinary and they are SO fun to make on the Blackstone griddle or flat top grill.
They do feed a crowd, or just enjoy the leftovers!
How to make Griddle Chicken Poblano Tacos
I always prepare my ingredients and place them on a tray when cooking outdoors.
Easily carry everything out, and use the tray to carry the meal right back inside 🙂
Plus, griddle cooking goes FAST… so having everything ready to go helps tremendously.
First preheat the griddle to medium heat for several minutes.
Then add some cooking oil of choice along with the diced onion and poblano peppers.
Cook the veggies for 3 to 4 minutes, mixing together.
Then add 1 1/2 pounds of diced chicken breasts, minced garlic, kosher salt, pepper, and Tajin seasoning.
Oh, and about a cup of corn kernels (I cut mine right off the cob).
Cook 5 to 6 minutes, mixing together with the hibachi spatulas.
Finally add a 10 ounce can of green chile enchilada sauce.
Mix it together and cook for another 2 to 3 minutes.
Place some soft flour tortillas on the griddle for a minute to warm them up.
Now all that’s left to do is assemble these amazing tacos!
I brought the yumminess inside and had a taco topping bar all set up.
Lettuce, sour cream, cheese, hot sauce… whatever toppings you like!
Everyone can asemble their own Griddle Chicken Poblano Tacos 🙂
If you like Griddle Chicken Poblano Tacos, you might also like these flat top grill recipes…
Chorizo Fried Rice Griddle Recipe
Blackstone Smashed Gyro Tacos
Blackstone Philly Cheesesteak Burritos
Winter Comfort Food Griddle Recipes
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Griddle Chicken Poblano Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 2 poblano peppers seeds removed, diced
- 1 onion diced
- 1 cup corn (I used fresh corn cut off the cob or you can use frozen)
- 4 to 5 cloves garlic minced
- 1 1/2 pounds chicken breast diced
- kosher salt, pepper, Tajin seasoning
- 1 10 ounce can green chile enchilada sauce
- taco size soft flour tortillas
- Toppings of choice: lettuce, cheese, sour cream, hot sauce
Instructions
- Prepare the ingredients and place everything on a tray to carry out to the griddle.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the diced poblano peppers and onions. Cook 3 to 4 minutes, mixing together with hibachi spatulas.
- Add the corn, garlic, chicken, kosher salt, pepper, and Tajin. Cook 5 to 6 minutes, mixing together with the spatulas.
- Add the enchilada sauce and cook 2 to 3 more minutes, mixing together. Add the tortillas to an empty side of the griddle for a minute to warm them slightly.
- Serve the tacos with optional toppings such as lettuce, cheese, sour cream, and hot sauce.
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