Sevres 6-8
2 pounds boneless, skinless chicken thighs (or chicken breasts if you don’t care about eating dry chicken)
Neutral oil
1 teaspoon each cumin, garlic powder, chili powder and Kosher salt
1/2 teaspoon black pepper
Juice of 1 lime
1 poblano pepper
1 red pepper
1 yellow pepper
1 yellow onion
Chopped cilantro for serving
Cheese sauce, see recipe here
Corn tortillas, see recipe here
Slice chicken into thin strips and put into a bowl with about a tablespoon of oil
Add cumin, garlic & chili powder, salt & pepper and lime juice - mix well and refrigerate about an hour
Slice peppers and onion into thin strips, set aside
When ready to cook, heat a large pan over medium high heat, add a tablespoon of oil and put in peppers and onions
Stir well a couple minutes, push to one side, add a little more oil then add the chicken
Stir quickly to separate pieces and start getting color - once it does combine it with the veggies and cook until both are done
Serve on warm tortillas with sour cream, some cheese sauce it using and a little cilantro