Ingredients:
1 package boneless chicken thighs
corn tortillas
2 Poblano peppers
1 cup Mexican Cheese blend
1 red onion chopped
2-4 garlic cloves chopped
1 cup brown sugar
1 tbsp Worcestershire sauce
dash of paprika
1 tsp cumin
dash of onion powder
salt and pepper
olive oil
spray oil
- Heat olive oil in a pan and saute garlic
- Add chicken, sugar, Worcestershire sauce, paprika, cumin, onion, salt and pepper to pan and simmer on medium to low heat for 25 minutes until chicken is cooked through
- Saute red onion and poblano pepper in a separate pan
- Spray a baking pan with oil and lay out tortillas, spray the top of tortillas and heat in a 350 degree oven for 5-7 minutes
- Shred chicken once cooked and add to a mixing bowl with onion and poblano pepper
- Add 1 cup of cheese and mix well
- Fold corn tortillas into a muffin tin and stuff with mixture
- Cook in a 375 degree oven for 10-15 minutes
- Allow a few minutes to cool slightly, garnish with uncooked poblano ring, sour cream and cilantro and serve! (serve warm)
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