4 Chicken thighs
Cajun seasoning TT
2 Ears of corn
3 Poblanos
¼ cup red onion, diced
1 avocado, diced
1 cup cherry tomatoes, halved
½ cup queso fresco, crumbled
¼ cup cilantro, chopped
½ cup cream (I like crema Mexicana)
1 lime, juiced
Olive oil
S & P
1. Marinate chicken with oil and Cajun seasoning.
2. Season corn and poblanos with oil and salt and pepper.
3. Grill chicken over medium high heat until the internal reaches 165°F.
4. Cook the poblanos over high heat until blistered.
5. Cook corn over low heat until bright yellow then transfer over to high heat until lightly charred.
6. Immediately transfer your poblanos to a bowl and cover with plastic wrap to allow to steam.
7. Cover chicken loosely with foil and allow to rest.
8. Take this time to chop all your veggies (red onions, tomatoes, avocado, and cilantro) and crumble your cheese.
9. Poblano dressing: Once your poblanos have steamed (about 10- 15 minutes) peel off the skin and scrape out the inner seeds. Add to a blender with 1/2 cup cream, 1 lime juiced, and 1/2 tsp salt. Blend until smooth.
10. Once chicken has rested, chop into bite-sized pieces.
11. Layer all your ingredients on a platter, starting with the larger ingredients in the middle and working your way out.
12. Drizzle on your creamy poblano dressing and serve!
4 Chicken thighs
Cajun seasoning TT
2 Ears of corn
3 Poblanos
¼ cup red onion, diced
1 avocado, diced
1 cup cherry tomatoes, halved
½ cup queso fresco, crumbled
¼ cup cilantro, chopped
½ cup cream (I like crema Mexicana)
1 lime, juiced
Olive oil
S & P
1. Marinate chicken with oil and Cajun seasoning.
2. Season corn and poblanos with oil and salt and pepper.
3. Grill chicken over medium high heat until the internal reaches 165°F.
4. Cook the poblanos over high heat until blistered.
5. Cook corn over low heat until bright yellow then transfer over to high heat until lightly charred.
6. Immediately transfer your poblanos to a bowl and cover with plastic wrap to allow to steam.
7. Cover chicken loosely with foil and allow to rest.
8. Take this time to chop all your veggies (red onions, tomatoes, avocado, and cilantro) and crumble your cheese.
9. Poblano dressing: Once your poblanos have steamed (about 10- 15 minutes) peel off the skin and scrape out the inner seeds. Add to a blender with 1/2 cup cream, 1 lime juiced, and 1/2 tsp salt. Blend until smooth.
10. Once chicken has rested, chop into bite-sized pieces.
11. Layer all your ingredients on a platter, starting with the larger ingredients in the middle and working your way out.
12. Drizzle on your creamy poblano dressing and serve!