Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have roasted poblano peppers with chicken & queso cheese sauce using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
- Prepare 5 Poblano Peppers
- Take Shredded Chicken:
- Prepare 2 Large Chicken Breast, boneless skinless
- Get 1 Cup White Rice cooked
- Make ready 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
- Take 1/2 tsp Sea Salt
- Prepare Olive Oil
- Prepare Queso Sauce:
- Get 1 Cup Queso Fresco
- Make ready 2 Slices Havarti cheese
- Make ready 2 Tbsp Butter
- Get 1 Tbsp All-purpose flour
- Prepare 1/2 Cup Whole Milk
- Make ready 1/4 Cup Heavy Whipping Cream
- Prepare 1/2 Tbsp Paprika
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. Stuff the chicken stuffed poblano peppers. Stuff the filling into the poblano peppers and place, open side up, on baking sheet.
Steps 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.
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. 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.
So that’s going to wrap this up with this exceptional food roasted poblano peppers with chicken & queso cheese sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
