I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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My fascination with this traditional Mexican tortilla filling started last month in a cooking class that I attended while in Mexico. The original dish was delicious (or so I was told), but unfortunately I wasn’t able to try it since it was loaded with dairy. I couldn’t wait to get back to my kitchen and healthify this protein-packed, poblano-loaded weeknight meal and I’m proud to say I nailed this recipe on the first try! We’ve made this dish a few times since I’ve been home it and it makes me smile and think of Mexico every time I whip up a quick batch of this easy, healthy weeknight dinner.
First prepare the poblanos by cooking them on a hot BBQ, turning frequently until the skin blisters on all sides. Remove from the BBQ and allow to cool. Once cooled chop into thin slices and set aside until you’re ready to add them to your rajas poblano recipe.
Add olive oil to your pan along with the diced potatoes and cook stirring frequently until crispy and cooked-through. Remove the potatoes and add the onions, garlic, corn or corn salsa, and chicken to the pan along with chili powder, salt and pepper and cook until the chicken is cooked through – about 10 minutes. Add the cooked poblano slices, chicken stock cube to the pan along with the cooked potatoes, stir well and cook for 5 minutes until piping hot. Stir the yoghurt into the chicken and potato mixture and serve onto of tortillas or with a bowl of tortilla chips.