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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Place roasted poblano pepper in a heat-proof bowl and cover the top with a dish towel or plastic wrap. I frequently have leftover rotisserie chicken meat so I know what I'm going to make next time. Thank you for the suggestion! 🙂.

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

This creamy poblano pepper and chicken soup has all your favorite components in a delicious soup! A subtle hint of spiciness along with the smokey charred. The spice of poblano peppers gives this dish of roasted chicken and potatoes a lively kick. Poblano peppers are as delicious as they are beautiful.

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.

Get recipes for chiles rellenos, enchiladas, soup, and more! Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime One of my favorite things about this soup is that the chicken and the poblano peppers are roasted in the oven. For an added shortcut and flavor I use. Roasted Corn and Poblano Burrito Bowl.

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