10 medium tomatillos
2 poblano peppers, seeded and cut into large dice
1 large onion, peeled and cut into large dice
5 cloves garlic, peeled and smashed
2 pounds boneless, skinless chicken thighs, trimmed of fat
3 tablespoons sunflower or olive oil
Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves
Zest of 1 lime
2 tablespoons fresh lime juice
12 flour tortillas
2 cups shredded baby greens
1 1/2 cups queso fresco crumbles
1 cup tomato, seeded and finely diced
1/2 cup red onion, sliced paper thin
If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat. The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.
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