Creamy chicken, chard and roasted poblano taco filling

Light the pepper roaster and lay on a couple of poblanos; roast until blackened all over.

Heat a skillet over fairly high heat with a little oil; brown the chicken breasts on both sides until just about done, 8 to 10 minutes; remove.

Slice an onion and roughly chop the chard.

Cool the chilies until they can be handled, rub off the blackened skin, tear open, remove the seed pod and seeds, rinse, and slice into quarter-inch pieces.

Brown the sliced onions in the chicken pan, keeping them a little crunchy; finely chop three cloves of garlic.

Stir in the garlic until it releases its aroma, a few seconds, then add all the chard.

Add a cup of chicken broth and a couple of sprigs of thyme; turn until the liquid has nearly evaporated and the chard has wilted.

Cut the chicken into half-inch cubes and add it with the poblano strips on top of the chard.

Spoon in about a cup of crema, stir, season with a little salt and simmer briefly until the cream thickens a little.