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Easy Chicken, Poblano & Mushroom Cups – Recipe! Whole30 Recipe!

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In Mexican cooking, Rajas is a combination of sauteed chilies, onions and cheese stuffed in a corn tortilla.  Rajas tacos are hearty little hand held delights that I love and I thought I would try my best to duplicate those flavors using similar ingredients with the addition of some chicken in this recipe.  

I use butter lettuce as the shell to stay within the Whole30 diet rules (only whole foods) and amazingly the corn tortilla is not missed.  The combination of poblano or pasilla chilies with mushrooms and chicken is heighten with the mild spice of the peppers and umami taste of the mushrooms.

This recipe is very easy to prepare and you can purchase a rotisserie chicken at the grocery store for an even quicker meal.  The trick to achieving great flavor is to roast the peppers on the stove top or in the oven on high heat and remove the skin before slicing.  You can use any type of mushrooms for these cups, so buy what’s on sale or convenient.  These Chicken, Poblano & Mushroom Cups are great for an appetizer or an entree and you can double the recipe for larger groups.


2 pasilla or poblano chiles

1 1/2 cups cooked chicken, diced

2 cups mushrooms, sliced

1 small onion, sliced

1/2 cup cilantro

2 limes

1 head butter lettuce – washed and dried

olive oil



guacamole, optional

hot sauce, optional

(Makes 6 cups)

To Prepare:

1.  On the stove top or in the oven, roast the chiles on high heat until blistered.  Place the chiles in a paper bag for 8 minutes to steam, so the skin is easier to remove.  To remove the skin, gently scrape the charred skin from the chiles using a knife.  Chop the chiles into a medium dice.

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2.  In a saute pan, add 2 tablespoons of olive oil and place over medium high heat.  Add the onions and mushrooms to the pan and saute for 4 minutes.

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3.  Next, add the diced chicken and peppers to the mushroom mixture and continuing cooking for 5 minutes or until the peppers are softened.

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4.  Then, add the juice of 1 lime and 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the mixture and stir to combine.

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5.  Separate the leaves of butter lettuce and dollop a large scoop of the mushroom mixture on top of each lettuce leaf.  If the leaves are small you can double them up to support the weight of the ingredients.  Add a spoonful of guacamole and a dash of hot sauce to each cup if desired.  Quarter the additional lime and serve along side with each cup.  Enjoy!

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  • Reply Mexican Favorites - Recipes! - Live. Love. Laugh. Food. March 7, 2017 at 12:09 pm

    […] Easy Chicken, Poblano & Mushroom Cups – Recipe! Whole30 Recipe! […]

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