Chicken Philly Recipe
shredded grilled chicken, sharp cheese, crispy fried poblano pepper & onion strings, chipotle crema, pico, flour tortilla
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Ingredients
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Main Filling
Chipotle Crema
Pico de Gallo
Method
Prepare the Chipotle Crema
- 1
Make the Chipotle Crema
In a mixing bowl, combine sour cream, minced chipotle peppers, and lime juice. Mix well until smooth. Refrigerate until ready to use.
Prepare the Pico de Gallo
- 2
Make the Pico de Gallo
In a separate bowl, combine diced tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Mix gently and set aside for flavors to combine.
Cook the Vegetables and Assemble
- 3
Fry the Poblano Peppers and Onions
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the sliced poblano peppers and onions. Cook until the vegetables are soft and slightly caramelized, about 5-7 minutes. Remove from heat.
- 4
Warm the Tortillas
In another skillet, warm the flour tortillas over medium heat for about 30 seconds on each side until pliable.
- 5
Assemble the Chicken Philly
On each warm tortilla, layer shredded grilled chicken, sharp cheddar cheese, sautéed poblano peppers, and onion strings. Drizzle with chipotle crema and top with pico de gallo.
- 6
Serve
Fold the tortillas and serve immediately, with extra chipotle crema on the side if desired.