Creamy Chicken, Greens and Roasted Poblano Tacos

Pollo a la Crema con Quelites, Chile Poblano Asado
This luxurious taco filling can just as easily be scooped onto tostadas.

Recipe from Season 7, Mexico—One Plate at a Time
Servings: 4cups, serving 8 to 10 as a soft taco filling or tostada


  • 2fresh poblano chiles
  • 3tablespoons olive or vegetable oil, plus a little more if needed
  • 3medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
  • Salt
  • 1medium white onion, sliced 1/4-inch thick
  • 3 garlic cloves, peeled and finely chopped
  • 5cups (lightly packed) coarsely chopped, stemmed greens you’ll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites)
  • 1cup chicken stock
  • Alittle fresh thyme, if you have it
  • 1cupMexican crema, crème fraiche or heavy (whipping) cream
  • Tortillas, for serving


Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice 1/4- inch thick.

In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate.

To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.

Meanwhile, cut the chicken into 1/2-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.

Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken and poblano, let heat through for a minute to two, scoop into a serving bowl, and serve with warm tortillas.


  1. This recipe seems fantastic, however at no point in the instructions are the poblanos actually added to the mixture! Any advice on when the poblanos should be added?

    1. It’s in the last paragraph there pal. Says “stir-in chicken and poblanos. Heat thru about a minute to or two”. 😉 … There’s your “point”.

      1. It did not used to be on the instructions, it was added later than the first comment. I have been making this recipe for years, I would just add them towards the end. I grow swiss chard so it is a good recipe for it, but never use tacos, always use rice.

  2. i added some local sweet corn to this and the sweet and creamy element was incred…i also transformed this recipe into a soup, adding a few other ingredients..thx so much for posting this recipe, i absolutely love it

    1. I imagine you didn’t use real Mexican crema and fresh thyme. Buy some crema at a Mexican grocery and try it again, it makes this recipe amazing.

  3. I have made this recipe several times. My daughters and I absolutely love it!! I agree you must use Mexican Crema. Delicious!!

  4. This is an unexpectedly fabulous recipe. Made it last night for girls night dinner. Perfect for sopes!!! I didn’t change a thing. I topped with a little quest fresco and a mixture of finely shredded cabbage red onion and cilantro. I soaked the cabbage and red onion in cold water for about 30 minutes to mellow out the favor and make the cabbage nice and crispy then mixed in chopped cilantro…… I used a mix of Swiss chard and spinach. Make recipe as written and you won’t be disappointed!

  5. Omg this was absolutely amazing! In the top 2 chicken tacos I’ve ever made. I used heavy cream bc it was what I had in the fridge and it was delish. I also used D. Kale bc it was cheaper than chard. Who knew a chicken breast taco would be so good?! Thanks again for all of your recipes. You never fail!

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