Roasted Poblano Peppers with Chicken & Queso Cheese Sauce. I roast poblano peppers all year long, as they're readily available in the grocery stores near me, though I've also grown many poblano types in my garden. They're earthy and rich and, to me, somewhat addictive. I just can't get enough of.

Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime One of my favorite things about this soup is that the chicken and the poblano peppers are roasted in the oven. For an added shortcut and flavor I use. Roasted peppers and chilies are crucial to Mexican cuisine. 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

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

In daily cooking, they favor jalapeño, serrano, and Poblano chilis (referred to as "Rajas" when roasted and used in dishes such as tamales and gorditas). Since they rarely cook with an oven in Mexico, they roast their chilies on an open-flame. I chose to make this Creamy Roasted Poblano Pepper and Chicken Soup on the Samsung Gas Cooktop because one of the first steps is to roast the poblano peppers. Place the diced cabbage and pepper on the foil.

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

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..

This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness. Roasted Corn and Poblano Burrito Bowl. To roast the peppers: Cut poblano peppers in half, remove all seeds and stem.