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

Hey everyone, it is Jim, welcome to my 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I have loved my whole life. They’re nice and they look fantastic.

To get started 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 cook it.

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