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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted poblano peppers with chicken & queso cheese sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we must 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 that.

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

Sub cooked ground turkey or chicken for the shredded chicken. Serve with sour cream and salsa on the side. Next remove the peppers from the pot and place on cutting board to cool for a few minutes. Once cool peel the skins from the peppers, chop the peppers and add the chopped peppers back to the soup.

Instructions 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 300Ā° for approximately 30 minutes or until hot.
  8. Drizzle queso Sauce over each pepper and serve.

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. Remove and let cool enough to handle. 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.

So that is going to wrap this up for this exceptional food roasted poblano peppers with chicken & queso cheese sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!