Chicken, Roasted Pablano Pepper and Jicama Tacos

Last Friday night, I assisted at the local cooking school and the chef made a dish using jicama.  I was reminded of how much I enjoy the flavor and texture of this particular ingredient and I became determined to come up with a dish to highlight my long lost friend jicama.   If you have never had jicama,  it is crisp like an apple but very mild in flavor and takes to spice very well.  It added just the right amount of crunch I was looking for in this dish and paired well with the pablano and queso fresco cheese.

Ingredients
1 Pablano Pepper
1 Red Pepper
1 Small Jicama
1 Lbs Ground Chicken
2 Garlic Cloves
1 Small Yellow Onion
2 Limes
2 Tablespoons Queso Dip
2 Tablespoons Salsa Verde
Queso Fresco
Fresh Cilantro
Olive Oil
Salt and Pepper
Flour Tortillas

Preparation

1. Turn oven to broil. Place pepper on sheet pan and place in oven. Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap. This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes). Peel charred skin from peppers, remove stem and seeds and dice, set aside
3. Peel jicama and dice
4. Deseed red pepper and dice
5. Chop Yellow Onion and mince garlic
6. In small bowl, combine the queso dip and salsa verde until thoroughly combined
7. Turn stovetop to medium high heat, coat bottom of saute pan with olive oil and add onions and garlic.  Season with salt and pepper.   Saute for 2 minutes, add chicken and cook through.
8. Add pablano pepper, red pepper and jicama.  Combine ingredients and saute for 3 minutes
9. Add the queso and salsa verde mixture and fold into other ingredients
10. Squeeze the juice of two limes over ingredients and combine.  Saute for an additional 2 minutes
11. Heat flour tortillas in microwave for 1 minute (just open the package and set them in and let them steam in the plastic)
12. Place your meat mixture on tortillas, top with queso fresco and fresh cilantro, fold and serve.

Enjoy!