CHICKEN WITH APPLES AND GOAT CHEESE

Chicken with Apples and Goat Cheese image

Yield makes 8 tacos

Number Of Ingredients 12

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1 poblano chile, oil-roasted, peeled, cored, and seeded (page 154)
2 cloves garlic, minced
Kosher salt
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons vegetable oil
2 teaspoons green chile powder (page 151)
3/4 teaspoon dried Mexican oregano, toasted and ground (page 164)
1 cup unfiltered apple cider
1 1/2 cups cored, peeled, thinly sliced Gala, Jonathan, or Fuji apples (about 2 apples)
6 ounces semidry goat cheese, crumbled
8 (5 1/2-inch) flour tortillas (page 16), for serving
Garnish: Lightly toasted pine nuts (page 164), basil pesto, sun-dried-tomato cheese spread, or grated cheese like asadero, Cotija, Romano, or Parmesan

Steps:

Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside. Mash the garlic and about 1 teaspoon salt together with the side of knife to make a paste; set aside.
Season the chicken breasts with a little salt. In a large, heavy skillet, heat the oil over medium-high heat. Brown the chicken pieces lightly on both sides, 2 1/2 to 3 minutes per side. Decrease the heat to medium; add the garlic paste and sauté 30 seconds (do not let it burn). Stir in the green chile powder, oregano, and apple cider. Cook, uncovered, until the liquid is reduced to a syrup and the chicken is cooked through, about 6 minutes. Remove from the heat. Slice the chicken breasts into 1/4-inch-thick strips and return the strips to the pan along with the apples and the rajas. Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.