Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something that I’ve loved my whole life.
Stock tools & supplies for your garden. Free UK delivery on eligible orders! Shake pepper and thyme on chicken breasts. Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Get 5 Poblano Peppers
- Make ready Shredded Chicken:
- Take 2 Large Chicken Breast, boneless skinless
- Prepare 1 Cup White Rice cooked
- Take 1 Cup Queso Fresco shredded
- Make ready 1 (8 oz.) Can of Diced Tomatoes
- Get 1 Garlic Clove minced
- Take 1 tsp Adobo Seasoning
- Make ready 1 tsp Chipotle Seasoning
- Take 1 tsp Chili Powder
- Prepare 1 tsp Cumin
- Prepare 1/2 tsp Sea Salt
- Make ready Olive Oil
- Take Queso Sauce:
- Get 1 Cup Queso Fresco
- Prepare 2 Slices Havarti cheese
- Prepare 2 Tbsp Butter
- Take 1 Tbsp All-purpose flour
- Take 1/2 Cup Whole Milk
- Get 1/4 Cup Heavy Whipping Cream
- Prepare 1/2 Tbsp Paprika
Roast poblano over gas burner or under the broil until blackened on all sides. Peel and seed pepper; roughly chop. Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet.
Instructions to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
- 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.
- 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.
- 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.
- Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes.
- 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.
- 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.
- 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.
- Drizzle queso Sauce over each pepper and serve.
Wash, dry and lightly rub poblano peppers with oil. Place whole peppers on the prepared baking sheet. Cut a thin slice off the sides and carefully remove the seeds. In a large bowl add in all the ingredients and mix until combined. Divide the filling among the peppers until they are stuffed.
So that is going to wrap it up for this exceptional food roasted poblano peppers with chicken & queso cheese sauce recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!