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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have roasted poblano peppers with chicken & queso cheese sauce using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
  1. Take 5 Poblano Peppers
  2. Get Shredded Chicken:
  3. Take 2 Large Chicken Breast, boneless skinless
  4. Make ready 1 Cup White Rice cooked
  5. Take 1 Cup Queso Fresco shredded
  6. Get 1 (8 oz.) Can of Diced Tomatoes
  7. Prepare 1 Garlic Clove minced
  8. Make ready 1 tsp Adobo Seasoning
  9. Make ready 1 tsp Chipotle Seasoning
  10. Make ready 1 tsp Chili Powder
  11. Prepare 1 tsp Cumin
  12. Take 1/2 tsp Sea Salt
  13. Prepare Olive Oil
  14. Make ready Queso Sauce:
  15. Get 1 Cup Queso Fresco
  16. Prepare 2 Slices Havarti cheese
  17. Get 2 Tbsp Butter
  18. Prepare 1 Tbsp All-purpose flour
  19. Take 1/2 Cup Whole Milk
  20. Make ready 1/4 Cup Heavy Whipping Cream
  21. Prepare 1/2 Tbsp Paprika
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 300° for approximately 30 minutes or until hot.
  8. Drizzle queso Sauce over each pepper and serve.

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