Roasted Poblano Peppers with Chicken & Queso Cheese Sauce
Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I have loved my entire life.

Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream, provide this distinctive dish with a rich silky sauce and smokey sophisticated flavor. I'm almost positive that this recipe for chicken with poblano peppers and cream is going to rock your socks! If you've never had a roasted poblano pepper then you are in for a treat.

To get started with this recipe, we must prepare a few ingredients. You can cook roasted poblano peppers with chicken & queso cheese sauce using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
  1. Take 5 Poblano Peppers
  2. Prepare Shredded Chicken:
  3. Make ready 2 Large Chicken Breast, boneless skinless
  4. Make ready 1 Cup White Rice cooked
  5. Make ready 1 Cup Queso Fresco shredded
  6. Prepare 1 (8 oz.) Can of Diced Tomatoes
  7. Prepare 1 Garlic Clove minced
  8. Make ready 1 tsp Adobo Seasoning
  9. Take 1 tsp Chipotle Seasoning
  10. Take 1 tsp Chili Powder
  11. Get 1 tsp Cumin
  12. Get 1/2 tsp Sea Salt
  13. Make ready Olive Oil
  14. Get Queso Sauce:
  15. Take 1 Cup Queso Fresco
  16. Make ready 2 Slices Havarti cheese
  17. Take 2 Tbsp Butter
  18. Get 1 Tbsp All-purpose flour
  19. Get 1/2 Cup Whole Milk
  20. Take 1/4 Cup Heavy Whipping Cream
  21. Take 1/2 Tbsp Paprika

Stuff the chicken stuffed poblano peppers. Stuff the filling into the poblano peppers and place, open side up, on baking sheet. Remove and let cool enough to handle. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.

Steps to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
  1. Chicken: Season chicken with Adobo, Chipotle and Salt. Sear until brown in olive oil. Stir diced tomatoes, chili powder, cumin and salt in small stock pot. Add chicken. Bring to boil, then reduce heat, cover and simmer for 1 hour.
  2. Shred chicken and return to liquid. Cook on medium, stirring regularly until majority of liquid has reduced. About 30 minutes. Remove from heat. Allow to cool. Add rice and shredded queso. Cover with plastic wrap and place in refrigerator.
  3. Roasted Poblano: in smoker/grill allow lump charcoal to get white-grey. Place Poblanos directly on coals and turn frequently until blackened blisters form all over Pepper.
  4. Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes.
  5. Use a paper towel to brush off charred skin. Cut peppers in half lengthwise in, brush away seeds and remove stem. Lay flat and chill in refrigerator.
  6. Queso Sauce: melt butter until bubbling then add flour and whisk into golden smooth paste. Add milk and whipping cream and continue stirring until thickened. Add cheeses and whisk until silly smooth.
  7. Stuffed Poblanos: arrange pepper halves on baking sheet. Top each with evenly spread chicken mixture. Roast at 300° for approximately 30 minutes or until hot.
  8. Drizzle queso Sauce over each pepper and serve.

This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners. Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results. Roasted Poblano Chicken Stew This creamy, fragrant stew is a blend of mild poblano chilies, charred onions, garlic and herbs combined with poached chicken breast.

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