Creamy Swiss Chard Chicken Tacos with Poblano
Pan-seared chicken breast and roasted poblano peppers combined with wilted Swiss chard in a Mexican crema sauce. Onions and garlic build depth while fresh thyme adds herbaceous notes. Served in warm tortillas with optional salsa, hot sauce, jalapenos, cilantro, and queso fresco for customizable heat and texture.
Ingredients
- 2 fresh poblano peppers, whole
- 3 tbsp olive oil
- 3 medium chicken breasts, whole
- salt
- 1 medium white onion, 1/4 inch thick slices
- 3 garlic cloves, peeled and finely chopped
- 5 cups Swiss chard, leaves, stems and thick center vein removed, bite-sized pieces
- 1 cup chicken broth
- fresh thyme(optional)
- 1 cup Mexican cremasour cream mixed with heavy cream1:1dairyadds dairy
substitute for unavailable crema
- salsa(optional)
- hot sauce(optional)
- jalapenos(optional)
- cilantro(optional)
- Mexican queso fresco(optional)
Instructions
- 1
Roast poblano peppers directly over an open flame or under a broiler 4 inches away, turning regularly until blistered and blackened all over. Cover with a kitchen towel and cool until handleable. Rub off blackened skin, remove stem and seed pod, rinse briefly, and slice 1/4-inch thick.
- 2
Heat oil in a large skillet over medium-high. Salt chicken breasts generously on both sides, lay in a single layer, and cook until browned underneath. Flip and reduce heat to medium. Cook until browned and medium-rare, then transfer to a plate.
- 3
Add onion to the skillet over medium heat with additional oil if needed. Cook, stirring regularly, until richly browned and sweet.
- 4
Wash Swiss chard, remove stems and thick center vein, cut leaves into bite-sized pieces. Cut cooked chicken into 1/2-inch cubes.
- 5
Add garlic to the skillet and cook briefly, then add greens, broth, and thyme if using. Raise heat to medium-high and cook until liquid is nearly gone and greens are almost tender.
- 6
Add Mexican crema and cook until noticeably thicker and greens are fully tender.
- 7
Taste and season with salt. Stir in chicken and poblano, let heat through. Scoop into a serving bowl and serve with warm tortillas.
- 8
Top as desired with salsa, hot sauce, jalapenos, cilantro, and queso fresco.
Tips
Swiss chard is thicker than spinach, so cook longer to fully tenderize; do not overcook.
A small slit in the thickest part of the chicken will reveal a rosy interior when medium-rare.
The cream will create a rich glaze as it reduces; watch for noticeably thicker consistency.
Good to Know
Refrigerate leftover filling in an airtight container for up to 3 days. Reheat gently over medium heat.
Prepare filling through the creama step up to 1 day ahead. Reheat gently before serving with fresh warm tortillas.
Serve in warm tortillas with optional toppings of salsa, hot sauce, jalapenos, cilantro, and queso fresco for customizable heat.
Common Mistakes
Do not overcook Swiss chard to avoid mushy texture and loss of flavor.
Do not skip cooling poblanos under a towel to avoid burns and difficulty removing skin.
Do not exceed medium-rare doneness to avoid dry chicken breast.
Substitutions
Dairy-Free Swaps
substitute for unavailable crema