Name: Chicken Poblano Pita Pocket Tacos
Prep time: 10 s
Cook time: 15 s
Total time: 25 s
Yield: 4
Cuisine: Mexican
Ingredients: 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1 tablespoon cornstarch; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 2 cloves garlic; 1 tablespoon corn oil; 2 cups boiled chickenchopped; 2 poblano chilesroasteddeveined and diced; 4 pita breads; 8 romaine lettuce leavesrinsed

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Maggi Chicken Bouillon 15.9 oz

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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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1 tablespoon cornstarch
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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2 cloves garlic
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1 tablespoon corn oil
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2 cups boiled chicken, chopped
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2 poblano chiles, roasted, deveined and diced
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4 pita breads
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8 romaine lettuce leaves, rinsed

Make It

Step 1

Place evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.

Step 2

Heat oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.

Step 3

Add milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.

Step 4

Slice pita breads in half and heat in a hot skillet for 2 minutes on each side.

Step 5

Fill each pita half with a lettuce leaf and about 1/3 cup chicken mixture.

Step 6

Serve with cherry tomatoes, if desired.

Cook’s Tip:

Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.