Ancho Chile Chicken with Poblanos and Tomatillos recipes, December 18, 2022December 18, 2022 Load your sheet pan with tangy tomatillos, chicken, peppers, and onions to create a fantastic taco filling. Ingredients 1 pound skinless, boneless chicken thighs2 tablespoon olive oil2 teaspoon ground ancho chile pepper2 poblano peppers, halved, stemmed, and seeded1 onion, quartered8 ounce fresh tomatillos, husked, rinsed and halved*Kosher salt and pepper12 street taco-style flour tortillasCotija cheese METHOD Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred. Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6. Uncategorized