A whole week where we can guiltlessly eat tacos, enchiladas, bowls of guac AND drink as much tequila and cerveza as we want?! Pinch me because I must be in a dream! That’s right friends…it’s Cinco de Mayo week. Growing up in a primarily Mexican community, I grew up trying so many different traditional dishes (Tongue tacos anyone?) I would probably eat anything as long as it comes on a warm homemade corn tortilla! Here is a cool article on 7 wonderfully weird tacos from Mexico that you’ve never heard of! So fun. I would love to travel to Mexico someday and try the real deal. Has anyone ever been to Bacalar or Oaxaca? They look beautiful and much less touristy than Cabo or Cancun.
While I do love a good fat & cheesy burrito on occasion, Thomas and I usually opt for something lighter if we’re craving Mexican food on a weeknight. These roasted poblanos with chicken from Skinnytaste makes an appearance at least once a month in our house. Everything is so fresh and we usually don’t even add cheese, but since it’s Cinco de Mayo week why the heck not?! And let me tell you about this Mexican corn salad…it’s too good for words honestly. I can’t wait to get out the grill this summer and make corn on the cob just to put it in this salad. It’s creamy, crunchy, cilantro-y, and the perfect addition to any dish you’re whipping up this week.
Roasted Poblanos with Chicken + Mexican Corn Salad
poblano recipe adapted by Gina Homolka at SkinnyTaste
Roasted Poblanos with Chicken
– 4 poblano peppers (2 per person)
– 1 medium jalapeño pepper
– 4 medium vine tomatoes, quartered
– 1/2 onion chopped
– 3 garlic cloves
– 2 tablespoons chopped fresh cilantro (we always add a little more)
– 1 teaspoon olive oil
– 1 teaspoon ground cumin
– salt to taste
– 1 teaspoon olive oil
– 1/2 cup diced onion
– 4 garlic cloves, minced
– 1/4 cup chopped cilantro
– 2-3 chicken breasts, boiled and shredded
– 1 cup (237 ml) called white beans, drained and lightly mashed
– 3/4 cup (177 ml) chicken broth
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– salt to taste
– ground black pepper
– 1 1/4 cup (295 ml) shredded cheese (pepper jack or Colby jack work best)
– chopped fresh cilantro for garnish
What to do
1) Using a small sharp knife, cut a slit lengthwise along one side of each poblano pepper, then make a small crosswise slit along the top to create a T-shape, being careful not to cut off the stem. Carefully cut out and remove the core and scoop out the seeds. On a baking sheet, roast the poblanos and jalapeños under the broiler in the oven turning often until the skin is completely blistered. Transfer to a paper bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes.
2) To make the sauce: In a blender, combine the stemmed, roasted jalapeño pepper including the seeds, the tomatoes, onion, garlic, cilantro, and 1/4 cup (60 ml) of water. Blend until smooth.
3) In a large deep nonstick skillet, heat the oil over medium heat. Add the pureed mixture, cumin, and salt. Simmer, uncovered, stirring occasionally until thickened and the color turns deep red, 20 to 25 minutes.
4) While the sauce is cooking, boil your chicken breasts in chicken stock until fully cooked and tender, about 15 minutes. Place on a plate to cool and then shred the meat.
5) For the filling: In a large nonstick skillet, heat oil over medium heat. Add the onions, garlic, and cilantro. Cook, stirring until soft, about 2 minutes. Add the chicken, beans, broth, cumin, garlic powder, salt, and black pepper to taste, and cook until the liquid has reduced, about 5 minutes.
6) While the filling is cooking, preheat the over to 350 degrees
7) Pour a thin layer of sauce into the bottom of a baking dish. Carefully stuff filling into each poblano pepper. Place the peppers down in the baking dish and top with a generous sprinkle of cheese. Bake until hot and bubbly, 20-25 minutes and then put under the broiler at the end if you want the cheese nice and crispy.
While the poblanos are baking in the oven, make the corn salad!
Mexican Corn Salad
– 1 (16 oz) bag frozen corn (Grilled corn on the cob would be even better!)
– 3 tablespoons mayonnaise
– 3-4 oz Cotija cheese, crumbled (you can use feta if you can’t find it!)
– 2 tablespoons fresh lime juice
– 1 small jalapeño pepper, finely chopped (use less if you don’t like as much heat!)
– 1/3 cup chopped cilantro
– 2 tablespoons red onion, finely chopped
– 3 cloves garlic, minced
– 1/2 teaspoon chili powder
– salt and pepper to taste
What to do
1) Heat a little oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally, 7-10 minutes
2) While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Yay for Mexican Corn Salad!!!!
Yum! I am addicted to Mexican corn salad and these poblanos look so festive!
Wow, those roasted poblanos look amazing! And the Mexican corn salad sounds refreshing. Perfect for warmer weather!