Roasted Poblano Peppers with Chicken & Queso Cheese Sauce. Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream, provide this distinctive dish with a rich silky sauce and smokey sophisticated flavor. I'm almost positive that this recipe for chicken with poblano peppers and cream is going to rock your socks! If you've never had a roasted poblano pepper then you are in for a treat.

Serve with sour cream and salsa on the side. Poblano peppers- Grab them fresh in the produce section. I try to find the biggest, straightest peppers so they will be easier to stuff. You can have Roasted Poblano Peppers with Chicken & Queso Cheese Sauce using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

1. It's 5 of Poblano Peppers.
2. You need of Shredded Chicken:.
3. Prepare 2 of Large Chicken Breast, boneless skinless.
4. Prepare 1 Cup of White Rice cooked.
5. Prepare 1 Cup of Queso Fresco shredded.
6. It's 1 (8 oz.) of Can of Diced Tomatoes.
7. Prepare 1 of Garlic Clove minced.
8. Prepare 1 tsp of Adobo Seasoning.
9. Prepare 1 tsp of Chipotle Seasoning.
10. It's 1 tsp of Chili Powder.
11. Prepare 1 tsp of Cumin.
12. Prepare 1/2 tsp of Sea Salt.
13. You need of Olive Oil.
14. You need of Queso Sauce:.
15. It's 1 Cup of Queso Fresco.
16. You need 2 Slices of Havarti cheese.
17. You need 2 Tbsp of Butter.
18. It's 1 Tbsp of All-purpose flour.
19. Prepare 1/2 Cup of Whole Milk.
20. Prepare 1/4 Cup of Heavy Whipping Cream.
21. It's 1/2 Tbsp of Paprika.

Shredded chicken- I usually use rotisserie chicken, but you can use any chicken with a neutral flavor.; Black beans- Canned beans that have been drained and rinsed work well, or you can make them from scratch.. Stuff the chicken stuffed poblano peppers. Stuff the filling into the poblano peppers and place, open side up, on baking sheet. Cut a thin slice off the sides and carefully remove the seeds.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce instructions

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..

In a large bowl add in all the ingredients and mix until combined. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Roasted poblano peppers and sweet corn kernels simmered in a. Poblano chiles are rich and flavorful with a mild to medium heat.