1 lb. Boneless, skinless chicken thighs
2 tsp. Ground ancho chili
2 poblano peppers, halved, stemmed, deseeded
1 onion, quartered
8 oz. Tomatillos, husked, rinsed, halved
12 tortillas, street taco size
Coitja or feta

1 lb. Boneless, skinless chicken thighs 2 tsp Ground ancho chili 2 poblano peppers, halved, stemmed, deseeded 1 onion, quartered 8 oz. Tomatillos, husked, rinsed, halved 12 tortillas, street taco size

1. Preheat oven to 425. Line baking pan with foil. Coat chicken with 1 tsp. Olive oil and ground chili, arrange in single layer on half of pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 T. Olive oil. Sprinkle chicken and vegetables with salt and pepper. Bake uncovered 20 mns.
2. Transfer pepper to large bowl, cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan and toss.
Serve in tortillas with Coitja or feta cheese