Best Idea to Preparing Yummy Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Wishing to dine Roasted Poblano Peppers with Chicken & Queso Cheese Sauce a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful instructions on producing a Roasted Poblano Peppers with Chicken & Queso Cheese Sauce like a famous chef made.

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To cook an unforgettable Roasted Poblano Peppers with Chicken & Queso Cheese Sauce, here are the materials required:

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

After readying the ingridients, next you are good to make your 5-star Roasted Poblano Peppers with Chicken & Queso Cheese Sauce by following the instructions on this section:

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..

Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. 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. Easy Roasted Poblano & Chicken Soup. If you haven't tried fire roasted poblano peppers, I highly recommend it!

Recipe : Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

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