All week I had been trying to come up with a good use for the padron peppers that I bought at the Homewood farmer’s market last Saturday. These little green peppers hail from Harvest Farms in Cullman and they sure pack a punch! Farmer Trent Boyd told me that several Birmingham restaurants buy these from him and that the best way to cook them is to simply sauté them to bring out their sweetness. This recipe ended up being my “clean out the fridge” meal of the week. I love the way everything came together in this dish. The feta and potatoes are a nice compliment to the heat of the peppers. I might end up making this again this week!
makes 8 tacos
Preheat oven to 350 degrees. In the meantime combine olive oil, salt, paprika, and pepper in a small bowl. Drizzle about half of the mixture over the potatoes and toss together in a 9 by 13 baking dish. Wash chicken and pat dry. Rub on remaining oil mixture. Move potatoes to one side of the dish to make room for the chicken. Try not to overcrowd the potatoes, you can use two dishes if needed.
Roast for about 30 minutes, stirring potatoes half way through to prevent from sticking. If chicken cooks faster than the potatoes, remove from the oven and cover with foil. Allow to rest about 5-10 minutes before shredding the chicken.
About 5 minutes before chicken and potatoes are through roasting, start the peppers. Add a small amount of olive oil to a frying pan and heat to a medium high. Add the peppers and a pinch of salt. Stir once you add to the pan but try to avoid over stirring. You want the peppers to get a nice char. Toss again after a few minutes. Once tender, remove from heat.
Just a few minutes before you are ready to serve, warm the tortillas in the oven until they are slightly crispy and the edges start to curl. You can put them on a baking sheet or directly on your oven racks.
Evenly distribute the ingredients amongst the 8 tortillas. Topping with first the chicken, followed by the potatoes, peppers, and feta cheese. Squeeze a lime wedge over top if desired.