Chicken with Rajas and Corn

• 1/2 poblano chile, oil-roasted, peeled, cored, and seeded (page 154)
• 1/2 sweet red bell pepper, oil-roasted, peeled, cored, and seeded (page 154)
• 2 jalapeno chiles, dry-roasted (page 154)
• 2 tablespoons vegetable oil
• 1 small white onion, cut into 1/4-inch dice
• 2 1/4-pound roasted chicken, skinned and shredded (about 1 1/2 pounds picked meat)
• 1/2 teaspoon kosher salt
• 1 cup fresh corn kernels (from about 1 large ear fresh corn), dry-roasted (page 157)
• 1 1/2 tablespoons Tabasco sauce
• 6 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Pickled Onions with Sweet Bell Peppers (page 146)

1. Cut the prepared poblano chile, red bell pepper, and jalapeno chiles (with seeds) into 1/4-inch-thick strips (rajas); set aside.
2. In a large, heavy skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
3. Reduce the heat to medium-low.
4. Add the reserved chile and bell pepper, the shredded cooked chicken, salt, corn, jalapenos, and Tabasco and gently heat (you may need to add about 1/4 cup water to keep the mixture from drying out).
5. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
6. To serve, lay the tortillas side by side, open face and overlapping on a platter.
7. Divide the filling equally between the tortillas and top with salsa and garnish.
8. Grab, fold, and eat right away.
9. Or build your own taco: lay a tortilla, open face, in one hand.
10. Spoon on some filling, top with salsa and garnish, fold, and eat right away.

poblano chile, sweet red bell pepper, jalapeno chiles, vegetable oil, white onion, chicken, kosher salt, fresh corn kernels, tabasco sauce, corn tortillas, onions

Taken from www.epicurious.com/recipes/food/views/chicken-with-rajas-and-corn-393975 (may not work)