Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted poblano peppers with chicken & queso cheese sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
- Get 5 Poblano Peppers
- Take Shredded Chicken:
- Get 2 Large Chicken Breast, boneless skinless
- Make ready 1 Cup White Rice cooked
- Make ready 1 Cup Queso Fresco shredded
- Prepare 1 (8 oz.) Can of Diced Tomatoes
- Make ready 1 Garlic Clove minced
- Make ready 1 tsp Adobo Seasoning
- Get 1 tsp Chipotle Seasoning
- Get 1 tsp Chili Powder
- Prepare 1 tsp Cumin
- Make ready 1/2 tsp Sea Salt
- Prepare Olive Oil
- Make ready Queso Sauce:
- Get 1 Cup Queso Fresco
- Prepare 2 Slices Havarti cheese
- Make ready 2 Tbsp Butter
- Get 1 Tbsp All-purpose flour
- Get 1/2 Cup Whole Milk
- Prepare 1/4 Cup Heavy Whipping Cream
- Prepare 1/2 Tbsp Paprika
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.
So that is going to wrap it up for this exceptional food roasted poblano peppers with chicken & queso cheese sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
