2 to 3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken or vegetable stock
1 small onion, chopped
2 cloves garlic, chopped
A small handful cilantro leaves, plus a few leaves for garnish
Salt and pepper
4 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
1 tablespoon EVOO – Extra Virgin Olive Oil
4 pieces boneless, skinless chicken breast
1 1/2 cups shredded Manchego cheese
1 tablespoon vegetable or olive oil
Thinly sliced red onions, for garnish
Instructions
1. In a blender or food processor, combine peppers with stock,
onions, garlic, cilantro, salt and pepper, purée. In a saucepot over
medium heat, melt 3 tablespoons butter. Whisk in flour; add milk
and cream, and raise heat a bit. Add poblano purée and simmer to
thicken and cook sauce, 20-25 minutes.
2. Preheat oven to 375°F.
3. Heat a tablespoon of EVOO in a large skillet over medium-high
heat. Add 1 remaining tablespoon butter and melt. Season chicken
breasts with salt and pepper, and brown 3-4 minutes on each side.
Transfer to casserole dish, spread poblano sauce over the top and
cover with cheese. Bake 15-20 minutes, depending on size of
chicken pieces – it should be brown and bubbly on top.
4. Serve garnished with cilantro sprigs and red onions, with
charred corn tortillas or rice with green peas alongside.
Originally Submitted
10/4/2012
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