simple cooking recipe Roasted Poblano Peppers with Chicken Queso Cheese Sauce with 21 ingredients and 8 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Roasted Poblano Peppers with Chicken & Queso Cheese Sauce easy, tasty, practical.
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Ingredients all Roasted Poblano Peppers with Chicken & Queso Cheese Sauce
Needed 5 : Poblano Peppers.
Needed : Shredded Chicken:.
Needed 2 : Large Chicken Breast, boneless skinless.
Needed 1 Cup : White Rice cooked.
Needed 1 Cup : Queso Fresco shredded.
Needed 1 (8 oz.) : Can of Diced Tomatoes.
Prepare 1 : Garlic Clove minced.
Prepare 1 tsp : Adobo Seasoning.
Prepare 1 tsp : Chipotle Seasoning.
Prepare 1 tsp : Chili Powder.
Needed 1 tsp : Cumin.
Needed 1/2 tsp : Sea Salt.
Needed : Olive Oil.
Prepare : Queso Sauce:.
Prepare 1 Cup : Queso Fresco.
Needed 2 Slices : Havarti cheese.
Prepare 2 Tbsp : Butter.
Needed 1 Tbsp : All-purpose flour.
Prepare 1/2 Cup : Whole Milk.
Prepare 1/4 Cup : Heavy Whipping Cream.
Needed 1/2 Tbsp : Paprika.
If all raw materials Roasted Poblano Peppers with Chicken & Queso Cheese Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking 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..
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