Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

No bites of this chicken and roasted pepper taco filling will be left behind since they're safely tucked inside a two-ply layer of corn tortillas.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

40 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Halve peppers lengthwise, removing seeds and stems. Arrange peppers, skin side up, and garlic in a foil-lined shallow baking pan. Drizzle with 1 Tbsp. of the vegetable oil. Broil 4 inches from heat 8 to 10 minutes or until blackened. Wrap in foil.

  • Meanwhile, stir together remaining 2 Tbsp. oil, the chili powder, cumin, and 1/2 tsp. salt. Rub over chicken. Arrange in baking pan. Broil 4 inches from heat 10 to 12 minutes or until done (165°F), turning once. Remove and slice; cover to keep warm. Add cream to hot pan.

  • Peel and slice peppers. Remove skin from garlic cloves; slice. Add peppers, garlic, and 1/2 tsp. salt to pan with cream. Broil 4 inches from heat 1 minute or until thickened and bubbly. Serve in tortillas.

Nutrition Facts

344 calories; fat 15g; cholesterol 79mg; saturated fat 5g; carbohydrates 29g; mono fat 3g; poly fat 5g; insoluble fiber 4g; sugars 3g; protein 24g; vitamin a 868.4IU; vitamin c 211.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 7.3mg; vitamin b6 0.8mg; folate 19.6mcg; vitamin b12 0.1mcg; sodium 319mg; potassium 507mg; calcium 65.2mg; iron 3.8mg.