Vessy’s Gourmet kitchen

1: Chop the poblano and cube the chicken breast.

2: Sauté the chicken in 2 tablespoons of olive oil, seasoning with salt, pepper, and taco seasoning until golden, then set it aside.

3: In the same pan, add 1 tablespoon of olive oil and sauté the poblano for a couple of minutes, then add the corn.

4: Bring the chicken back into the pan, squeeze lime over the mixture, and adjust the seasonings.

5: Prepare the guacamole by smashing the avocado and mixing it with the remaining guacamole ingredients.

6: Add butter to a skillet, place the tortillas, add mixed cheddar and mozzarella, the chicken and corn mixture, and more cheese.

7: Cook until golden on both sides and the cheese is melty.

8: Enjoy with guacamole or sour cream, or even both!