Hatch Green Chile and Chicken Tacos with Mexican Corn

Jul 7, 2021

2 boneless skinless chicken breasts, about 1 lb.
1 lime cut into wedges
1 clove garlic, minced
6 oz. tomatillos
1 poblano chile
1/2 cup Santa Fe Ole Hatch Green Chile
2 cups corn
1/4 cup mayo
1 chipotle chile in adobo, finely chopped
6 corn tortillas
2 oz. queso fresco

Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a skillet on medium, high heat
Sear chicken until cooked through, about 6 minutes per side
Transfer to a cutting board and set aside to rest
While the chicken is cooking, remove the husks, rinse and cut into 1/2 inch pieces
Core and chop poblano into 1/2 inch pieces. Rough chop the cooled chicken
Return the pan to medium high heat with 1 tablespoon olive oil
Add garlic, tomatoes and poblano. Cook til tomatillos are soft, 6-8 minutes
Reduce heat to medium and add green chile and chicken
Simmer until liquid is evaporated, 2-3 minutes. Season to taste with salt and pepper
Heat 2 tablespoons olive oil in a large pan over high heat, add corn and saute until beginning to brown about 5 minutes
Stir in half the queso fresco and season with salt and pepper
Stir together the mayo and chipotle, season to taste
To assemble: heat tortillas in a skillet until pliable
Fill with chicken green chile mixture top with chipotle cream and Mexican corn

Click here for Santa Fe Ole Hatch Green Chile