Ingredients:

  • 6 to 8 large (approx. 1 lb / 450g) Anaheim peppers
  • 1 medium (5 oz / 140g) white onion, quartered
  • 4 cloves (12g) garlic, peeled
  • 1 cup (240ml) chicken bone broth
  • 2 tbsp (30ml) neutral oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) ground cumin
  • 3 cups (450g) shredded chicken thighs
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) sour cream
  • 2 cups (225g) Monterey Jack cheese, shredded
  • 12 corn tortillas (approx. 8 oz / 225g)
  • 1/4 cup (60ml) neutral oil

Instructions:

  1. Set oven to broil. Place Anaheim peppers, quartered onion, and garlic cloves on a sheet tray. Broil for 5–7 minutes per side until skins are blistered and blackened. Remove and let steam in a covered bowl for 10 minutes.
  2. Peel the charred skin off the peppers and remove the seeds. Place roasted peppers, onion, and garlic into a blender with chicken broth, 2 tbsp oil, salt, and cumin. Blend on high until smooth.
  3. In a large bowl, fold together shredded chicken thighs, softened cream cheese, sour cream, and 2 cups of Monterey Jack cheese until fully incorporated.
  4. Heat 1/4 cup oil in a skillet over medium heat. Flash-fry each corn tortilla for 3–5 seconds per side to soften.