Griddle Chicken Poblano Tacos
Griddle Chicken Poblano Tacos are an easy to make and pretty heathy recipe for the Blackstone griddle or flat top grill!
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.